Slow Cooked Beef Brisket

An abundantly wholesome meal that’ll be enjoyed at your dinner table. This slow-cooked beef brisket is the perfect meal to serve on a cold winter night. It’s served with a side of mashed carrot for a twist and is absolutely brimming with warm and welcoming flavours.
Serves: 6-8 Prep time: Cooking time: 4 hours 20 minutes
Skill level: Easy As
INGREDIENTS
1-1.2 kg beef brisket
3 cloves garlic, minced
1 onion, sliced
1 L beef stock
680g Pams tomato passata
3 bay leaves
2 sprigs thyme
6 carrots, peeled and diced
METHOD
Preheat your oven to 160°C fan bake.
Bring a generous drizzle of oil to medium-high heat in an oven-proof casserole dish. Cut the beef into three equal pieces and sear on all sides until golden brown. Remove the beef from the dish and set it aside in a large bowl.
Add another drizzle of oil if necessary and sauté the garlic and onion for a few minutes, or until the onion has softened. Pour in the beef stock and passata and add the bay leaves, thyme and seasoning. Stir to combine, then return the beef back into the pan with any juices.
Bring to a simmer, then cover and place into the oven to cook for 3 ½ -4 hours or until tender, turning the beef halfway through. Once cooked, use forks to shred the meat and toss it through the sauce.
When the beef is almost done, place carrots in a large saucepan, cover with water and sprinkle with salt. Bring to the boil and cook for 15-20 minutes, or until soft, then drain. Using a blender or a hand blender, puree the carrot with a generous drizzle of olive oil or a knob of butter and seasoning until smooth. Serve the beef brisket alongside the carrot mash.
Top tip: Serve this beautifully tender beef brisket with a side of sautéed seasonal veggies for a dinner the whole whānau will love.
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