I'm loving this feast of beef, cabbage, carrots and potatoes. It's perfect now that the weather is getting cooler and the darker evenings are drawing in. In this recipe brisket is simmered in a strong aromatic spice blend at low and slow heat to ensure it's lovely and tender.
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| Photo: Brian Kennedy; Styling: Lindsey Lower |
Ingredients:
Salt
Freshly ground black pepper
2 tablespoons brown sugar
2 teaspoons mustard powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 (1kg) beef brisket, trimmed
1 cup beef stock
3 tablespoons cider vinegar
2 teaspoons Worcestershire sauce
2 medium onions, cut into wedges
4 garlic cloves, crushed
2 bay leaves
1 head Savoy cabbage, halved
1kg small potatoes, quartered
500g trimmed baby carrots
1 tablespoon unsalted butter, melted
Method:
- Combine 1 1/2 teaspoons salt, 1/2 teaspoon pepper, sugar, mustard powder, cinnamon, ginger and cloves in a small bowl. Rub the mixture over all sides of the brisket.
- Place the brisket in the slow cooker. Add the stock, cider vinegar, Worcestershire sauce, onions, cloves and bay leaves. Arrange the cabbage halves over the top.
- Cook on LOW for 8 hours or until beef is very tender. Transfer beef to a cutting board. Discard the bay leaves.
- Place the potatoes and carrots in a large saucepan; add cold water to cover them by 1 inch. Bring to a boil; cook for 8 to 10 minutes or until tender. Drain. Toss with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and the butter.
- Cut the brisket across the grain into thin slices. Cut each cabbage half into 4 wedges. Serve the brisket with onions, cabbage, potatoes, carrots, and jus.
