Beef Entertaining

Slow-cooker smoked chilli beef brisket

Name: Spicy beef brisket recipe
Yield: 9 cups
Ingredients: 20.00 ml extra virgin olive oil; 2.2kg beef brisket; 2 large onions, thinly sliced; 240g jam; 3 dried bay leaves; 20.00 ml dried oregano; 3 star anise; 8 garlic cloves, smashed; 40.00 ml smoked paprika; Soft bread buns, to serve; Potato wedges, to serve; 1 large fennel bulb, thinly sliced (we used a mandoline); 1/2 small red onion, thinly sliced; 50g sweet spiced gherkins, finely chopped; 62.50 ml finely chopped flat-leaf parsley; 100g mayonnaise; 20.00 ml lemon juice

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9 cups

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by Lucy Nunes

Delicious Team

Jun 27, 2024

Make life easier by cooking up a big batch of tasty beef brisket. Then serve it in burgers like we did here, or in a wrap or burrito bowl. Add a can of black beans and diced tomatoes for a quick chilli con carne, or simmer with some stock, kale and chickpeas for a winter soup. The meal options are endless!

Recipe note: Begin this recipe a day ahead. You’ll need a 6L slow cooker.

1 tbs extra virgin olive oil
2.2kg beef brisket
2 large onions, thinly sliced
3/4 cup (240g) chilli jam
3 dried bay leaves
1 tbs dried oregano
3 star anise
8 garlic cloves, smashed
2 tbs smoked paprika
Soft bread buns, to serve
Potato wedges, to serve

Creamy fennel slaw

1 large fennel bulb, thinly sliced (we used a mandoline)
1/2 small red onion, thinly sliced
50g sweet spiced gherkins, finely chopped
1/4 cup finely chopped flat-leaf parsley
1/3 cup (100g) Kewpie mayonnaise
1 tbs lemon juice

Method

1.

Heat the oil in a large frypan over high heat. Season beef with salt flakes and freshly ground black pepper and cook, turning, for 10-12 minutes until well browned all over.
2.

Transfer to a 6L slow cooker. Add onion, jam, herbs, star anise, garlic and 1/2 cup (125ml) water. Cover with lid and cook, on low, for 8 hours.
3.

Set aside to cool slightly. Discard excess oil with a spoon, or chill for a few hours until fat solidifies and is easier to discard. Discard bay leaves and star anise. Transfer beef to a board and discard skin and fat. Using two forks, shred meat and return to sauce with smoked paprika. Stir until well combined. Check seasoning.
4.

For the slaw, combine all ingredients in a large bowl and season.
5.

Sandwich some brisket and fennel slaw between buns. Serve with potato wedges.