1.5-2kg beef brisket
2 cups onion, diced
2 tbsp quality tomato paste
¾ cup beef stock
½ cup honey
2 tbsp Dijon mustard
½ cup home-made tomato sauce
2 tbsp balsamic vinegar
2 tbsp Worcestershire sauce
Pinch of cayenne pepper (optional)
Salt and pepper to taste
1. Brown the brisket over high heat and pop in the slow cooker on low.
2. Cook the onion in the same pan.
3. Add remaining ingredients to onion & mix well, and heat.
4. Pour the sauce over the beef in the slow cooker.
5. Let it do its thing for 8 hours, the longer the better.
6. Take the brisket out of the slow cooker. Cover in foil.
7. Pour the liquid out of the slow cooker into a frypan, heat on medium, stirring until it thickens (around 10-15 mins).
8. Pull the brisket apart and pour half the sauce over the beef.
9. Put the remaining sauce in a jug for guests to help themselves.
10. We’re pretty sure you know what to do next.
(adapted from PaleoLeap – http://paleoleap.com/slow-cooked-beef-brisket/)
(We’re not chefs. Mick wishes he was. This is not our recipe. Mick wishes it was. We love it. We hope you do too.)
1kg diced beef
2 onions, diced
1 tbsp butter
1 ¾ cups chicken stock
1 cup crunchy peanut butter
¼ cup honey
8 tsp wholegrain mustard
3 tsp curry powder
Salt and pepper to taste
1. Brown the diced beef over high heat, in batches if needed. Pop in the slow cooker.
2. Melt butter, add onion and garlic to the same pan.
3. Add chicken stock, peanut butter honey, mustard and curry.
4. Stir until sauce is consistent, then add it to the slow cooker.
5. Add a bit of water if it’s too thick.
6. Slow cook for a few hours. (We’re not exactly sure how long for. We cook it for as long as we reckon.)
7. Eat it.
(This is a recipe from a good friend. It was actually for satay chicken, hence the chicken stock. Of course we use beef, and it’s delicious. We won’t hold it against you if you decide to try it with chicken one day.)
2 tbsp white vinegar
2 small onions, diced
1 small apple, finely grated
1 tbsp curry powder
2 ½ cups beef stock
1 tbsp cornflour
1 tbsp water, extra
1. Prick sausages and place in saucepan with enough cold water to cover, and add vinegar.
2. Bring to boil and simmer gently for 10 minutes.
3. Drain, cool, and remove skins from sausages.
4. Melt butter in a frypan and fry onions, apple and curry powder. Stir until onions are soft.
5. Add stock and bring to the boil while stirring.
6. Add sausages and simmer for 10 minutes.
7. Mix cornflour and water together, add to pan to thicken, if needed.
(This is Lauren’s mum’s recipe. It was probably her grandmother’s, and her grandmother’s mothers. Anyway, it’s a winner in our house no matter what mother it came from.)