Ingredients

The following ingredients have 4 Servings
  • 2 tbsp avocado oil ((or use cooking spray for SW))
  • 3 lbs. (1.8kg) flat cut beef brisket
  • Salt and pepper to season
  • 2 tbsp fish sauce or Worcestershire sauce
  • ¼ cup (60ml) white wine
  • ⅓ cup (80ml) chicken or beef broth
  • 2 tsp white miso paste
  • 2 onions (, sliced)
  • 4 garlic cloves (, crushed)
  • 1 tsp salt
  • 1/4 tsp ground pepper
  • 4 bay leaves
  • 1 carrot
  • 1 leek
  • 1 celery stick
  • 1 rosemary sprig
  • 5 parsley stalks
  • 2 tbsp chopped parsley to serve

Instruction

  • Season the brisket with salt and pepper on both sides. Heat oil in a large casserole dish, add the brisket and sear for a few minutes on each side until nicely browned. You may need to cut your brisket in half if it is particularly big!
  • Add the fish sauce, white wine, chicken or beef broth and miso paste to the slow cooker. Stir with a wooden spoon to dissolve the paste.
  • Now add the sliced onions, garlic, salt and pepper and bay leaves. Tie a leek, carrot, celery stick, rosemary spring and a few parsley stalks together and add to the crock pot. These will add flavor to the gravy.
  • Place the brisket over the onions, fat side up. Cover and cook on high for 5-6 hours without opening the lid.
  • Remove the brisket from the cooker and place on a cutting board. Slice, cutting against the grain and keep warm.
  • Strain the juice collected in the cooker and discard the solids. Bring to a boil in a saucepan and simmer for 10-15 until slightly reduced. Alternatively, discard the tied up vegetables and bay leaves and blitz the onions and cooking liquid together using an immersion blender – no need to reduce.
  • Arrange the brisket on a platter, drizzle with the gravy and garnish with chopped parsley.