The slow cooker advocate in our household is most definitely Scotty. He has the most patience (those that know me know I will never win a patience award) and he likes dishes that don’t require too much effort to prepare. Minimum effort for maximum reward. Over the years Scotty has experimented with many a slow cooked dish and this beef brisket recipe is a new household favourite.
The first time he made it I was travelling so he taunted me with stories of how amazing it was. When I returned, he agreed to make it again for me just so I could share it with you all. Verdict? It was just as good as he said it was. Slow cooked beef brisket with slaw in dinner rolls – what’s not to love about that?
Beef brisket lends itself wonderfully to slow cooking. It is normally quite a tough cut of meat – due to the collagen fibers which makes up the significant connective tissue found in the meat – but when slow cooked over a long period of time, the fibers relax and the meat is tenderised resulting in wonderfully melt-in-the-mouth brisket.
The cut is usually bought with a cap of fat that sits over the meat. This is best left attached to the brisket when cooking, as it helps to keep the meat from drying out given it needs such a long cooking time at a low heat to tenderise the meat. Water is also necessary in the chemical reaction that breaks down the collagen, so the cooking of it requires a method where it is basted regularly or cooked in liquid.
If you have a little time to spare it is a seriously rewarding cut – it is so very cost effective and yields an incredibly tasty result (a true win-win).
So, this one is for those tempted by the idea of weekend slow cooking as the weather starts to cool ever so slightly in Sydney. Fingers crossed this is just the excuse you need to get in the kitchen and give it a try.
Beef Brisket Sliders
- 4-5 pieces of beef brisket 1.5 to 2 inches thick
- Salt and Pepper (or your favourite dry rub)
- Olive oil
- 1/2 red onion, diced
- 2 shallots, diced
- 1 litre chicken stock
- 6 dinner rolls
- 1 carrot
- 1/4 red cabbage
- 2 tablespoons Kewpie Mayonaise
- 1 dill pickle, thinly sliced
Preheat oven to 150° Celsius (300° Fahrenheit).
Rub a little oil on the brisket and then coat in salt and pepper (or dry rub). Heat a medium to large cast iron dutch oven on the stovetop to a medium-high heat. Quickly sear the brisket on all sides and remove.
Add a tablespoon oil to the pot and sweat off the onions and shallots till translucent. Deglaze the pot with two tablespoons of the stock then place the pieces of brisket into the pot as flat as possible. Add the remaining stock to the pot until the brisket is covered (if a little additional liquid is needed water is fine).
With the lid on, bring the pot to a simmer and then transfer from stove top to the oven and cook at 150° for 3-4 hours. Cooking times will vary so it is best to check every hour or so with prime tenderness occurring at around the 3 hour mark. More time will break the meat down further but if you leave it longer you will end up with pieces that fall apart so they will be harder to handle and remove from the broth.
Once cooked, remove from the pot and break the meat up with a fork. Spoon a little of the stock and onions on the meat and stir through to keep the meat moist
To make the slaw, thinly slice the cabbage and carrot with a mandolin. Add a little salt & pepper and stir through the Kewpie mayonnaise (add more to taste if desired).
To serve, slice dinner rolls in half horizontally then add a generous amount of brisket to the with a spoon full of the stock from the pot drizzled over on each roll, add a thin slice of pickle to each and then top with a couple of spoons of the slaw before popping to tops back on the rolls to serve.