Slow Cooked Rosemary Brisket
This drop off the bone slow cooked rosemary brisket is cooked to perfection. It's flavoursome with a tenderness that allows it to totally melt in the mouth.
Ingredients
- 1 tbs oil
- Approx. 1kg (2lb) brisket (or similar meat)
- 4 onions (medium, yellow)
- 5 cloves garlic
- 3 bay leaves
- 1 tbs fresh rosemary
- sea salt and pepper (to taste)
- 150ml (5½ fluid oz) water
Instructions
- Heat the oil and sear the meat for a couple of minutes each side and then place in the slow cooker.
- Throw in the peeled onions and garlic along with the bay leaves, rosemary, salt and pepper.
- Add the water to the pan to de-glaze it, then pour on top of the meat.
- Set the slow cooker on low for about 8 hours and that's it.
- We served ours on top of pan-fried polenta accompanied by julienne vegetables, but this would work so well with rice or potatoes. Enjoy!
Notes
This post for slow cooked rosemary brisket originally appeared on my former blog, The Culinary Jumble in 2015.
