A recipe that’s a cut above: Unfashionable cuts turning out old school slow-cooked classics

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It’s really interesting to see how we’ve come full circle with the cuts of meat we use. Cheaper cuts that were once shunned for special occasions are now sought after as we return to old school cooking techniques.

Braising and slow roasting is well and truly back in favour and home cooks are asking their butchers for beef brisket and lamb shoulders instead of fillet steaks and legs of lamb.

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These slow cooked beef brisket sliders are always a crowd pleaser. 

We also want to know where our meat comes from and how it is raised. I don’t eat a lot of red meat but when I do I make sure it is sourced from a farm that respects the animal and feeds it quality grass that hasn’t been coated with hormones and other nasties.

Hillock Downs is my go to for beef. Eddie and Sally Matt are traditional and ethical farmers and their Angus/Frisian cows are raised with respect. They really are happier! And they taste so much better.

When it’s cooked right Beef Brisket is one of the tastiest cuts of meat. And it’s so versatile! The recipe below can be used to create beef sliders for a party or served with pasta for a fuss free family dinner.

To really amp up the goodness I use bone broth in place of the stock. If you don’t have the time or inclination to make your own you can buy it at Hillock Downs Produce Store.

Ingredients

2 tbs extra virgin olive oil

1.5kg beef brisket cut into 4 pieces

1 onion, finely chopped

4 cloves garlic, finely chopped

1 cup red wine (I prefer pinot noir but you can use any red or even ½ cup bourbon & ½ cup apple cider vinegar)

2 cups beef stock (or bone broth)

2 cups water

3 cups passata

3 bay leaves

Salt and black pepper to serve

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Slow cooked beef brisket is so versatile – here it is used it as a rich sauce with parpadelli

Method

Preheat oven to 180C

Heat half the oil in a large ovenproof, heavy-based frypan over medium heat. Add the beef and cook for 4-5 minutes on each side or until browned. Remove from the pan and set aside.

Add remaining oil, onion and garlic to the pan and cook, stirring for 4-5 minutes until softened.

Add the wine and cook until reduced by half. Add the stock, water, passata, bay leaves, salt and pepper and stir to combine. Return the beef to the pan with any juices and bring to a simmer.

Cover with a tight-fitting lid, transfer to the oven and cook, turning the beef halfway through the cooking time at around the 1 ½ hour mark. The beef should cook for three hours or until tender.

Remove the beef from the sauce and place on a tray. Using two forks shred the meat. Return the beef to the sauce and stir to combine. Remove and discard the bay leaves to serve.

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