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The ingredients needed to cook Slow roasted brisket with beans:
- Provide 3 tablespoon of olive oil.
- Take 2 kg of beef brisket.
- You need 2 of chopped red onions.
- Provide 5 cloves of garlic crushed.
- Take 1/2 cup of red wine.
- Get 1 tablespoon of smoked paprika.
- You need 2 teaspoon of chilli flakes.
- Use 3 sprigs of rosemary.
- Use 1 litre of beef stock.
- Get 1 can of mixed beans.
- Prepare 2 cans of cannellini beans.
- Provide 10 drops of liquid smoke.
- Use 2 cans of cherry tomatoes.
- Prepare 3 tablespoons of tomato paste.
- You need 3 teaspoon of salt.
- Use 3 teaspoon of pepper.
Steps to make Slow roasted brisket with beans:
- Add olive oil to pan and sear brisket on all sides. Remove from pan once completed.
- Add onions and garlic and soften for 5 minutes.
- 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.
- Add brisket and pop into the oven for 4-4.5 hours at 160 degrees. Until tender.
- 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..
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