INGREDIENTS
• 1.5kg Beef Brisket
• 2 Tbsp olive oil
• 2 Tbsp red wine vinegar
• 1 1/2 Tbsp salt
• Fresh cracked pepper
• 3 tsp dried parsley
• 2 tsp dried basil
• 2 tsp garlic powder
• 2 red onions, sliced
• 5 garlic cloves, finely chopped
• 2 jars of ART’s Barbecue chutney
METHODS
Firstly in a large pan on the hob seal and brown your beef on all sides. Place half of the onion on the bottom of the slow cooker followed by the beef. Then add the rest on the onions along with all of the other ingredients. Top up with water until the top of the meat is just covered and set the slow cooker to low.
Cover and cook on low for 8-10 hours or until the beef shreds easily with a fork. Keep a check on the volume of liquid, topping up as needed so the it does not cook dry. If you check it after 8 hours, and it’s not easy to pull apart, continue cooking for another 1-2 hours.
Remove the beef from the slow cooker and transfer to a cutting board. Pull the beef apart using two forks. Beef can be served immediately with juices, with your accompaniment of choice. If you prefer the juices to have a thicker consistency, transfer to a saucepan and gently heat on the hob whilst slowing adding in some onion gravy granules to thicken.
TIP: You can use this beef for several meals such as in tacos or mixed in to a rich bolognese sauce with pasta.
