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Gooi & Steek_Made by Mandy-01

HANNUKAH BRISKET

PREP TIME

10 Minutes

COOK TIME POT

90 Minutes

COOK TIME OVEN

10 Hours

TOTAL TIME

10H10-Oven & 1h40-Pot

INGREDIENTS

  • 2kg Beef Brisket
  • 1 Tablespoon Olive Oil
  • Kosher salt and freshly ground black pepper, for seasoning
  • 1 Tin Whole Peeled Tomatoes
  • 1 1/2 cups beef stock
  • 6 tablespoons packed dark brown sugar
  • 1/4 cup red wine vinegar
  • 3 tablespoons all gold tomato sauce
  • 1 Tablespoon Mrs Balls Hot Chutney
  • 1 tablespoons soy sauce
  • 1 Sliced Onion
  • 4 teaspoons paprika
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon onion flakes
  • 1 teaspoon garlic powder
  • 1/4 teaspoon red chilli flakes
  • 8 x Carrots Sliced in half and in half again.
 
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IMG_7456
IMG_7445
IMG_7448

TIPS AND TRICKS

  • Add 500g of mini Carrots at the 7 hour mark if cooking in slow cooker or at beginning if cooking in Instant pot
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METHOD

  • Slice the onion and saute in a large pan
  • Seal the brisket on all sides with the onion in the pan
  • Add all ingredients into a slow cooker and cover
  • Put the slow cooker on low and cook for 10 hours /Or 90 minutes in Instant Pot
  • I normally turn the brisket at the 5-hour mark
  • Then place the Brisket in the fridge to cool overnight
  • This allows the excess fat to rise to the top of the sauce overnight
  • You can then remove all excess fat with a spoon in the morning
  • Heat the sauce in a pan and simmer for about 20 minutes (sauce will reduce by 1/3)
  • If you want to thicken further.  I normally make a cornflour or flour slurry.   I use 1 to 2 tablespoons of cornflour and water.  Add it to the sauce and allow to thicken.

SERVES 8 TO 12.

HANNUKAH BRISKET

PIN IT
PIN IT

INGREDIENTS

  • 2kg Beef Brisket
  • 1 Tablespoon Olive Oil
  • Kosher salt and freshly ground black pepper, for seasoning
  • 1 Tin Whole Peeled Tomatoes
  • 1 1/2 cups beef stock
  • 6 tablespoons packed dark brown sugar
  • 1/4 cup red wine vinegar
  • 3 tablespoons all gold tomato sauce
  • 1 Tablespoon Mrs Balls Hot Chutney
  • 1 tablespoons soy sauce
  • 1 Sliced Onion
  • 4 teaspoons paprika
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon onion flakes
  • 1 teaspoon garlic powder
  • 1/4 teaspoon red chilli flakes
  • 8 x Carrots Sliced in half and in half again.
 

TIPS AND TRICKS

  • Add 500g of mini Carrots at the 7 hour mark if cooking in slow cooker or at beginning if cooking in Instant pot

METHOD

  • Slice the onion and saute in a large pan
  • Seal the brisket on all sides with the onion in the pan
  • Add all ingredients into a slow cooker and cover
  • Put the slow cooker on low and cook for 10 hours /Or 90 minutes in Instant Pot
  • I normally turn the brisket at the 5-hour mark
  • Then place the Brisket in the fridge to cool overnight
  • This allows the excess fat to rise to the top of the sauce overnight
  • You can then remove all excess fat with a spoon in the morning
  • Heat the sauce in a pan and simmer for about 20 minutes (sauce will reduce by 1/3)
  • If you want to thicken further.  I normally make a cornflour or flour slurry.   I use 1 to 2 tablespoons of cornflour and water.  Add it to the sauce and allow to thicken.

SERVES 8 TO 12.

IMG_7470
IMG_7456

PREP TIME

10 Minutes

COOKING TIME POT

90 Minutes

COOKING TIME OVEN

10 Hours

TOTAL TIME

10H10 (Oven) & 1h40 (Pot)

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