I love brisket and this recipe is why.
Brisket, onion, mustard, soy sauce and 8 hours low & slow. Perfection!
So, I’ve picked an in progress photo as I forgot to take a photo after serving.
Well, that’s not quite true.
I DID remember but we were eating the beef with tinned carrots and peas, and some part of my brain decided that wasn’t pretty enough for The Internet. 🤦🏻♀️🤷🏻♀️
But it did make a super healthy, tasty and very quick supper! 💪
So instead, for now at least, there’s a pic of some onions. 👌🙄😁
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The dish does take a little bit of prep before going into the slow cooker: browning meat and softening onions. But it’s so worth it.
I often do that bit the night before, refrigerate over night, and then pop it all in the slow cooker in the morning.
Ingredients (serves at least 4):
1kg Balsar Glen beef brisket (also works well with topside or silverside joints)
2 onions, sliced
2 tbsp soy sauce
1 tsp dijon mustard
Method
Heat a heavy bottomed frying pan and brown the brisket or silverside all over for about 60 seconds a side.
Remove the brisket and place in the slow cooker
Add the onion slices to the same pan used to brown the brisket. Cook on a medium heat until the onions have softened and become translucent. You don’t want the onions to burn, so keep an eye on the pan and turn down the heat if necessary.
Put the onions on top of the brisket in the slow cooker.
Add the soy sauce and mustard.
Turn on low for 8 hours
If I’m passing during the day I baste but I don’t think you really need to.
When ready to serve, take the brisket out and let it rest for 15 mins or so.
Use a hand blender to zap the onions and juices in the slow cooker to make your gravy.
Slice and serve!
I haven’t tried this in the oven but it should work well. Use a heavy cast iron casserole dish and instead of step 6 above, cook at 135C for 2.5-3 hours.
If you aren’t using Balsar Glen 100% grass-fed beef you might want to add a stock cube when you make up the gravy. Don’t know. I’ve only ever used our beef to make this.
And you definitely want to freeze any spare gravy! It’s amazing.
The recipe is an adaption of a Ginger Pig one for Salmon Cut Silverside.
Enjoy! Hx