Recipe of Ultimate Low and slow cooked brisket - Free Download

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We hope you got insight from reading it, now let's go back to low and slow cooked brisket recipe. To make low and slow cooked brisket you need 15 ingredients and 5 steps. Here is how you do it.

The ingredients needed to prepare Low and slow cooked brisket:

1. You need 2 kg of brisket.
2. Provide 2-3 of onions.
3. Take 1 tbsp of smoked paprika.
4. Prepare 1 tbsp of mustard powder.
5. Use 2 tsp of cinnamon.
6. Get 1 tsp of chilli flakes.
7. Provide 1 tsp of oregano.
8. Get 1 1/2 tbsp of treacle.
9. Get 60 ml of red wine vinegar.
10. Provide 80 g of soft brown sugar.
11. Use 4 cloves of garlic.
12. Use 4 of red chillis.
13. You need 6 of bay leaves.
14. Use 700-800 ml of passata.
15. Take 2 tbsp of Worcestershire sauce.

Instructions to make Low and slow cooked brisket:

1. Preheat over to 150 degrees. Then prepare the beef - Season with Salt and pepper and sear the beef until brown all over, in an oven proof pot or tray. Then remove from the pot and set aside..
2. Chop and fry the onions until soft. Then add the crushed garlic, bay and chillies (pierced a few times). Cook for a couple of minutes. Then add the passata (Rinse the cartons to add a little more liquid), the Worcestershire sauce and the remaining vinegar and sugar. Cook for a few minutes..
3. Meanwhile, mix together the paprika, mustard powder, cinnamon, chilli flakes, oregano, treacle, 2 tbsps of vinegar, 2 tbsp sugar, and a good lug of oil. Then brush the paste over the meat (reserving a couple of spoonfuls for later.) Transfer the beef to the pot and season once more..
4. Put in the over for 5 hrs. Then remove and add the remaining marinade, plus some additional liquid if you want it to be a bit looser. Cook for another 30-60 minutes..
5. Remove from the oven, shred the beef using two forks and enjoy!.

Melt-in-your-mouth brisket slathered with a sticky, sweet apricot bourbon glaze. Add a cooking liquid such as beef stock or beer to the Brisket is a cut taken from the breast of a cow. Responsible for supporting much of the animal's weight, brisket contains a lot of connective tissue. This brisket is the most delicious, perfectly seasoned, tender and sensational beef recipe I think a I have ever cooked. I used butter instead of margarine, and had no wine, so was forced to use grape juice instead, and it still.

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