Slow Cooked Brisket and Beans
Slow Cooked Brisket and Beans
1 x Harvey Beef Brisket with Seeded Mustard and Black Pepper (approximately 1kg) 2 tbsp olive oil 6 bacon rashers, diced 1cm 1 large onion, finely chopped 2 large garlic cloves, crushed 1 heaped tsp paprika ½ tsp ground cumin ½ tsp chilli powder 1 x 400 g tin tomatoes ½ cup barbecue sauce ¼ cup apple cider vinegar 2 tsp Worcestershire sauce 50g seeded mustard 500ml water 2 x 400g cannellini beans (or other white bean), drained and rinsed Serve with grilled sourdough and leafy greens or steamed greens
Pre-heat oven to 160°C
1. Remove the brisket from the refrigerator and allow it to come to room temperature on the bench. (approximately 30 minutes)
2. Heat the olive oil in an oven proof pot or lidded heavy based saucepan. Add the room temperature brisket and brown on both sides. Remove brisket from the pot and set aside.
3. Add bacon, and cook until beginning to brown (2 - 3 minutes).
4. Add onion and garlic and continue cooking until the onion has softened (4 -5 minutes).
5. Stir through spices and cook until fragrant. (1 minute)
6. Add remaining ingredients, including drained beans and stir well to combine flavours.
7. Return brisket to the pot and tuck into the spiced bean mixture then cover and cook in the oven for 5-6 hours or until the brisket is tender and can easily be shredded using two forks.
8. Serve with grilled bread and leafy green or steamed greens
COOKS NOTES
● This would make a fabulous brunch dish with poached eggs.
● Try replacing the beans with four diced potatoes
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