The Secret to Making Appetizing Slow roasted brisket with beans

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Slow roasted brisket with beans

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Here are the ingridients that are required to prepare a remarkably good Slow roasted brisket with beans:

  1. You need 3 tablespoon of olive oil.
  2. Take 2 kg of beef brisket.
  3. Get 2 of chopped red onions.
  4. You need 5 cloves of garlic crushed.
  5. Prepare 1/2 cup of red wine.
  6. Prepare 1 tablespoon of smoked paprika.
  7. Use 2 teaspoon of chilli flakes.
  8. Use 3 sprigs of rosemary.
  9. Use 1 litre of beef stock.
  10. Prepare 1 can of mixed beans.
  11. You need 2 cans of cannellini beans.
  12. You need 10 drops of liquid smoke.
  13. Prepare 2 cans of cherry tomatoes.
  14. Get 3 tablespoons of tomato paste.
  15. Take 3 teaspoon of salt.
  16. Take 3 teaspoon of pepper.

Done with the ingridients? Below are the sequences on producing Slow roasted brisket with beans:

  1. Add olive oil to pan and sear brisket on all sides. Remove from pan once completed.
  2. Add onions and garlic and soften for 5 minutes.
  3. Add the red wine and allow the alcohol to cook off. Add the paprika, chilli flakes and rosemary, fry for 1 minute, then add the stock. Bring to simmer.
  4. Add brisket and pop into the oven for 4-4.5 hours at 160 degrees. Until tender.
  5. Remove the meat from the pan and reduce the pan juices until there is about 2 cups of liquid left. Add the beans, a few drops of liquid smoke, the tomatoes and tomato paste, and seasoning. Return the meat to the pan and cook for a further 30 minutes to 1 hour, or until tender enough to pull apart..
  6. Serve..

Massage the oil into the meat, then season well with salt and pepper. Wash and dry brisket and season. This will give you a deeply flavourful broth. Brisket is best cooked slowly and a day in advance, to allow the seams of fat to melt into the braise. Allowing the joint to cool in the sauce will keep the meat moist and thicken the stew.

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