Beef brisket is a cut of meat not often found in Australia but made famous by American cooking shows and situation comedies like Big Bang Theory with Howard banging on about his mother’s brisket.
There are now even American barbeque joints in Australian cities selling ribs and brisket.
- 1 kilogram Beef brisket
- 100 millilitres Spicy barbeque sauce
- 1 litre Warm water
- 2 teaspoons Brown sugar
- ½ cup Red wine vinegar
- 5 tablespoons Worcestershire sauce
- 1 teaspoon Chilli flakes
- 1 teaspoon Garlic powder
- ½ piece Drumhead cabbage (shredded)
- 250 grams Brussels sprouts (the baby ones)
- 2 pieces Potato (halved)
- 2 tablespoons Butter (room temperature)
- 2 tablespoons Plain flour
To a slow cooker vessel add the Brussels sprouts, potatoes and cabbage. This will keep the meat off the bottom of the vessel.
Add the water, brown sugar, red wine vinegar, Worcestershire sauce, chilli flakes, and garlic powder.
On top of the vegetable trivet, place the meat and then add on top the spicy barbeque sauce.
Place the cooking chamber into the slow cooker, seal the lid and set for 8 hours.
After the timer goes off, turn off the slow cooker, unseal the lid and open the slow cooker. Remove the cooking chamber and remove the meat onto a cutting board. Place the vegetables into a bowl and empty the remaining juice into a jug and work out if it’s worth keeping.
With a sharp cook’s knife, slice the meat into thickish slices for dinner and slice the rest for refrigeration for work lunches.
In a saucepan, make a quick roux with butter and flour and then make a gravy with the leftover juices.
Plate up the vegetables into a shallow bowl, add a few slices of meat and then pour over the gravy.
Shoot a photograph.
Eat the meal and then wash the dishes.
Blog about the meal and hope your friends on social media will share the recipe and make you famous.
This is a fabulous meal for a cool or cold autumn or winter Sunday dinner.
Let me know what you think
If you make this please let me know what you thought of the dish and the recipe?
What are vegetable options could you use?
I did think about serving this will coleslaw but it’s getting into mid-autumn and I need comfort vegetables. I had a friend on Facebook suggest making a vegetable au gratin like a sweet potato au gratin. It can also be done in the slow cooker with aluminium foil (not to my American friends, it’s aluminium).
Can the meat be frozen?
Well, yes it can, preferably vacuum packed to avoid freezer burn and so you can gently heat it up in a warm water bath for a pseudo sous vide meal.
Do you like nice photographs?
Check out my post from my other blog on reflections on Lake Ginninderra.