Pure Southern Brisket it very versatile and a relatively inexpensive cut of meat. It's perfect for slow cooking or braising. Melbourne loves Brisket by Delica.
There are many cooking options however a rolled brisket roast is a popular choice. American style pulled beef, slow BBQ smoking and oven cooking slowly gaining popularity too.
You could try and make your own pulled beef! Just add your favorite BBQ flavors like garlic and onion powder with paprika.
Here's a wonderful recipe for slow cooked beef brisket by Donna Hay:
- 2 tablespoons extra virgin olive oil
- 1.5kg Beef Brisket, trimmed and cut into 4 pieces+
- 1 Onion, finely chopped
- 3 cloves garlic, thinly sliced
- 1 cup (250ml) red wine
- 2 cups (500ml) beef stock
- 2 cups (500ml) water
- 3 cups (750ml) tomato puree (passata)
- 6 Bay leaves
- sea salt and cracked black pepper
- Preheat oven to 180°C (350°F).
- Heat half the oil in a large ovenproof heavy-based saucepan over medium heat. Add the beef and cook for 4–5 minutes each side or until browned. Remove from the pan and set aside.
- Add the remaining oil, the onion and garlic to the pan and cook, stirring, for 4–5 minutes or until softened.
- Add the wine and cook for 3–4 minutes or until reduced by half. Add the stock, water, puree, bay leaves, salt and pepper and stir to combine. Return the beef to the pan, with any juices, and bring to a simmer.
- Cover with a tight-fitting lid, transfer to the oven and cook, turning the beef halfway through cooking time++, for 3 hours or until very tender.
- Remove the beef from the sauce and place on a tray. Using 2 forks, shred the meat. Return the beef to the sauce and stir to combine. Remove and discard the bay leaves to serve. Serves 4–6
+ By cutting the beef into 4 pieces before you begin, you reduce the time it takes to cook.
++ For beautifully tender beef that’s evenly cooked, ensure you turn it over halfway through the cooking time.