I love making meat where you can turn it into alot of amazing dishes.

I will cook this and
Day 1 ... serve with Mash potato and vegies
Day 2 .... shred it and have on brioche buns with salad

Ingredients​

• 1.5 – 2 kg beef brisket
• 1 tbsp olive oil or vegetable oil

RUB:​

• 1 tbsp brown sugar
• 2 tsp paprika powder
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp cumin powder
• 3/4 tsp mustard powder
• 1 tsp salt
• 1/2 tsp black pepper

BBQ SAUCE:​

• 2 garlic cloves , minced
• 3/4 cup / 185 ml beef stock
• 1 1/2 cups tomato sauce
• 1/2 cup brown sugar
• 2 tsp EACH black pepper, onion powder, mustard powder
• 1 tsp cayenne pepper
• 1 tbsp Worcestershire sauce

Instructions​

• Mix Rub ingredients. Rub all over brisket. If time permits, leave for 30 minutes or 24 hours in the fridge,
• Combine BBQ Sauce ingredients in a slow cooker. Mix then add the brisket –
• Slow cook in slow cooker for 8 hours to 10 hours for 1.5 kg to 2 kg .
• Remove brisket onto a tray.
• Pour liquid thats in the slow cooker into a saucepan. Bring to simmer over medium high heat and reduce until it thickens to a syrup consistency (it thickens more as it cools).
• Meanwhile, drizzle brisket with oil then roast in a 200 C 180 C Fan-forced oven for 15 minutes until brown spots appear. Remove then baste generously with Sauce, then return to oven for 5 minutes. Remove and baste again, then return to oven for 5 – 10 minutes until it caramelises and looks like the photo.
• Let stand 5 minutes then either slice or shred

This turns out perfect every time.

Note : If you don't have a slow cooker then cook in an oven on 120 C or 100 fan-forced for 8 hours . Cover pan with foil

 

[Veggiepatch]

As promised....

VEGGIE’S MUSHROOM STROGANOFF

This is adapted from a chicken stroganoff recipe which I also prepare. WARNING: It is very rich!

​

2 tbsp olive oil

1 brown onion, thinly sliced

2 garlic cloves, crushed

500g button mushrooms, sliced

1 tsp sweet paprika

1 tbsp tomato paste (I use heaps more)

1 tbsp worcestershire sauce

1 cup Massel chicken style liquid stock

3/4 cup sour cream (I use Bulla thickened cream)

100g baby spinach (optional)

Steamed white rice, to serve (I prefer fettucine or large shells)

Step 1

Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Add onion, garlic and lastly mushroom. Cook, stirring, for 5 minutes or until onions and mushrooms are browned and softened.

Step 2

Add paprika. Cook, stirring, for 1 minute. Add tomato paste, worcestershire sauce and stock. Bring to the boil. Simmer for 5 to 7 minutes or until onions and mushrooms are cooked thoroughly.

Step 3

Stir in sour or thickened cream and spinach (optional). Season with salt and pepper (if desired). Cook for 1 to 2 minutes or until heated through.

Just fine tune it to your preferences. Classmates at TAFE love it!​

 

[JKM_Storyteller]

Stop it you people! You're making me hungry!

We had it last night because my two sons-in-law are working today (one's a firefighter, and the other a paramedic). If there was any left over, I would happily send it your way, but alas... there wasn't so much as a lick of the plate left. Even the pooch missed out.

 

[Leenie]

Certificate IV in Alcohol and Other Drugs at Chisholm TAFE Frankston, Melbourne.

M

Stop it you people! You're making me hungry!

As promised....

VEGGIE’S MUSHROOM STROGANOFF

This is adapted from a chicken stroganoff recipe which I also prepare. WARNING: It is very rich!

​

2 tbsp olive oil

1 brown onion, thinly sliced

2 garlic cloves, crushed

500g button mushrooms, sliced

1 tsp sweet paprika

1 tbsp tomato paste (I use heaps more)

1 tbsp worcestershire sauce

1 cup Massel chicken style liquid stock

3/4 cup sour cream (I use Bulla thickened cream)

100g baby spinach (optional)

Steamed white rice, to serve (I prefer fettucine or large shells)

Step 1

Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Add onion, garlic and lastly mushroom. Cook, stirring, for 5 minutes or until onions and mushrooms are browned and softened.

Step 2

Add paprika. Cook, stirring, for 1 minute. Add tomato paste, worcestershire sauce and stock. Bring to the boil. Simmer for 5 to 7 minutes or until onions and mushrooms are cooked thoroughly.

Step 3

Stir in sour or thickened cream and spinach (optional). Season with salt and pepper (if desired). Cook for 1 to 2 minutes or until heated through.

Just fine tune it to your preferences. Classmates at TAFE love it!​

 

[Leenie]

As promised....

VEGGIE’S MUSHROOM STROGANOFF

This is adapted from a chicken stroganoff recipe which I also prepare. WARNING: It is very rich!

​

2 tbsp olive oil

1 brown onion, thinly sliced

2 garlic cloves, crushed

500g button mushrooms, sliced

1 tsp sweet paprika

1 tbsp tomato paste (I use heaps more)

1 tbsp worcestershire sauce

1 cup Massel chicken style liquid stock

3/4 cup sour cream (I use Bulla thickened cream)

100g baby spinach (optional)

Steamed white rice, to serve (I prefer fettucine or large shells)

Step 1

Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Add onion, garlic and lastly mushroom. Cook, stirring, for 5 minutes or until onions and mushrooms are browned and softened.

Step 2

Add paprika. Cook, stirring, for 1 minute. Add tomato paste, worcestershire sauce and stock. Bring to the boil. Simmer for 5 to 7 minutes or until onions and mushrooms are cooked thoroughly.

Step 3

Stir in sour or thickened cream and spinach (optional). Season with salt and pepper (if desired). Cook for 1 to 2 minutes or until heated through.

Just fine tune it to your preferences. Classmates at TAFE love it!​

Thank you

Thank you,that will be next meal.

 

[Sheryl 58]

I love making meat where you can turn it into alot of amazing dishes.

I will cook this and
Day 1 ... serve with Mash potato and vegies
Day 2 .... shred it and have on brioche buns with salad

View attachment 27522

Ingredients​

• 1.5 – 2 kg beef brisket
• 1 tbsp olive oil or vegetable oil

RUB:​

• 1 tbsp brown sugar
• 2 tsp paprika powder
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp cumin powder
• 3/4 tsp mustard powder
• 1 tsp salt
• 1/2 tsp black pepper

BBQ SAUCE:​

• 2 garlic cloves , minced
• 1/2 cup / 125 ml apple cider vinegar
• 1 1/2 cups tomato sauce
• 1/2 cup brown sugar
• 2 tsp EACH black pepper, onion powder, mustard powder
• 1 tsp cayenne pepper
• 1 tbsp Worcestershire sauce

Instructions​

• Mix Rub ingredients. Rub all over brisket. If time permits, leave for 30 minutes or 24 hours in the fridge,
• Combine BBQ Sauce ingredients in a slow cooker. Mix then add the brisket –
• Slow cook in slow cooker for 8 hours to 10 hours for 1.5 kg to 2 kg .
• Remove brisket onto a tray.
• Pour liquid thats in the slow cooker into a saucepan. Bring to simmer over medium high heat and reduce until it thickens to a syrup consistency (it thickens more as it cools).
• Meanwhile, drizzle brisket with oil then roast in a 200 C 180 C Fan-forced oven for 15 minutes until brown spots appear. Remove then baste generously with Sauce, then return to oven for 5 minutes. Remove and baste again, then return to oven for 5 – 10 minutes until it caramelises and looks like the photo.
• Let stand 5 minutes then either slice or shred

This turns out perfect every time.

Note : If you don't have a slow cooker then cook in an oven on 120 C or 100 fan-forced for 8 hours . Cover pan with foil

sounds like another nice recipe thank you Suzanne Rose like that it turns out good every time as well another recipe to try out

 

[Suzanne rose]

The oven version of Nagi's (Recipe Tin Eats) recipe, requires additional water - a must when adapting any Slow Cooker recipe to a conventional oven recipe. Here's Nagi's oven version of the recipe.
Note: If you check her original recipe online (recipetineats dot com/slow-cooker-beef-brisket-with-bb1-sauce/) you will also find instructions for cooking it in a pressure cooker; and how to finish it on a BBQ if you so desire. Nagi also provides advice on where to buy your meat for this recipe, and why; cooking times for different sized cuts of brisket; and instructions for making it ahead.
It's a great recipe, BTW. But I do use the Heinz Ketchup in Nagi's recipe - not tomato sauce (which is different to ketchup).

The sauce that I make and stated in the recipe doesn't need the water. I just made it today and did it exactly as I wrote but substitute the vinegar for Beef Stock. This one's different to Nagi's