A worthwhile
investment to have a slow cooker to cook brisket or other cuts of meat that
requires long cooking. Without the need to check regularly, turning over, stirring at all, very
tender meat and rich thick sauce is ready when you next open the lid.
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| Slow cooked brisket with sweet potato and parsnip |
1. Sear brisket as one
whole piece until all sides brown, place in slow cooker.
2. Cut carrot, leek,
onion into rough pieces, stir-fry with a few cloves of garlic, a few slices of
ginger, at medium heat to dry the vegetable and bring out aroma. Add heaped tbsp of
flour, mix well and cook until light brown, add red wine to deglace the pan and
wet the ingredients, pour the thick mixture into slow cooker.
3. Add enough water or
red wine to cover meat and vegetable, season with salt, soy sauce, star anise,
clove, a couple tbsp brown sugar, stir well.
4. Turn slow cooker to
high, when boiling, switch to low, cook for at least 6 hours, or overnight.
5. If sauce is too
thin, ladle sauce out, reduce to thicken before serving.
6. Serve with sweet
potato and parsnip cooked in water until soft.
