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Practical Way to Homemade Extraordinary Slow roasted brisket with beans

Hoping to eat Slow roasted brisket with beans a luxurious restaurant's, but for some reasons are not able to go to restaurants. This site is going to guide you with clear ways on preparing a Slow roasted brisket with beans like a famous chef made.

Slow roasted brisket with beans

We hope you got benefit from reading it, now let's go back to slow roasted brisket with beans recipe. To cook slow roasted brisket with beans you need 16 ingredients and 6 steps. Here is how you cook it.

To prepare an extraordinary Slow roasted brisket with beans, here are the components needed:

  1. You need 3 tablespoon of olive oil.
  2. Prepare 2 kg of beef brisket.
  3. Take 2 of chopped red onions.
  4. Prepare 5 cloves of garlic crushed.
  5. You need 1/2 cup of red wine.
  6. Use 1 tablespoon of smoked paprika.
  7. Provide 2 teaspoon of chilli flakes.
  8. Use 3 sprigs of rosemary.
  9. Use 1 litre of beef stock.
  10. Take 1 can of mixed beans.
  11. Get 2 cans of cannellini beans.
  12. Provide 10 drops of liquid smoke.
  13. You need 2 cans of cherry tomatoes.
  14. Take 3 tablespoons of tomato paste.
  15. Use 3 teaspoon of salt.
  16. Use 3 teaspoon of pepper.

After preparing the materials, next you are good to cook your appetizing Slow roasted brisket with beans by following the procedures on this section:

  1. Add olive oil to pan and sear brisket on all sides. Remove from pan once completed.
  2. Add onions and garlic and soften for 5 minutes.
  3. Add the red wine and allow the alcohol to cook off. Add the paprika, chilli flakes and rosemary, fry for 1 minute, then add the stock. Bring to simmer.
  4. Add brisket and pop into the oven for 4-4.5 hours at 160 degrees. Until tender.
  5. Remove the meat from the pan and reduce the pan juices until there is about 2 cups of liquid left. Add the beans, a few drops of liquid smoke, the tomatoes and tomato paste, and seasoning. Return the meat to the pan and cook for a further 30 minutes to 1 hour, or until tender enough to pull apart..
  6. Serve..

Transfer brisket from skillet to a plate. Brisket is best cooked slowly and a day in advance, to allow the seams of fat to melt into the braise. Allowing the joint to cool in the sauce will keep the meat moist and thicken the stew. Serve this brisket with a green salad, or roasted vegetables of your choice. Remove from heat, transfer to a large plate or board and, when cool enough to handle, cover fat side of brisket with spice rub to coat evenly.

Recipe : Slow roasted brisket with beans

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