Slow Cooked Beef Brisket with Roasted Squash, Pickled Red Onions & Basil Cream



Beef Ingredients:
950g beef brisket
4 cloves garlic
1 onion
2 tbsp tomato paste
2 cups beef stock
1 cup red wine
Olive oil

Pickled Red Onions Ingredients:
400g red onion
1 ½ cups cider vinegar
½ cup sugar
½ cup red wine vinegar
1 tbsp sea salt
1 tsp allspice

Roasted Squash Ingredients:
600g Bushfire Squash
2 cloves garlic
Olive oil
2 tbsp fresh chopped rosemary
1 tsp coriander seeds

Basil Cream Ingredients:
½ cup sour cream
Handful of basil



Beef Method: Turn the slow cooker on low. Roughly chop the onion and the garlic.
Heat a pan on high heat and add a drizzle of olive oil. Season the brisket with salt and pepper and then sear in the hot pan, colouring on both sides. Remove the brisket and place in the slow cooker. Add to the pan a little more oil and then the onion and the garlic. Cook for a minute before adding the tomato paste, beef stock and red wine. Once the liquid is simmering pour over the brisket in the slow cooker. Cook the brisket until it comes apart easily with a fork. Strain the liquid and discard the onion. Put the meat back into the sauce, check seasoning and add more salt and pepper if needed.

Pickled Red Onions Method: Finely slice the red onions. Put the vinegars, salt and sugar in a pot and bring to a simmer. Remove from the heat and add the allspice before pouring over the sliced red onions. Allow the onions to cool before keeping in a container in the fridge for up to a month.

Roasted Squash Method: Preheat the oven to 200 degrees. Cut the squash into pieces, remove the skin and the seeds. Crush the coriander seeds and finely chop the garlic. Drizzle olive oil over the squash and season generously with salt and pepper. Add the rosemary and coriander and mix thoroughly to evenly coat. Spread the squash over a baking tray and roast for approx. 15-20mins until tender.

Basil Cream Method: Chop the basil and mix through the sour cream. Season with salt and pepper.



*To serve, grab your favourite bread roll or loaf of bread and slice in half. Use a robust bread that soaks up all of the meat sauces. A good example would be a ciabatta or I plan to use Gilberts Fine Foods sauerkraut bread. Layer the warm saucy meat with the squash, pickled red onion and basil cream. Enjoy straight away!


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