Slow Cooked Rosemary Brisket (drop off the bone)
This post for slow cooked rosemary brisket originally appeared on my former blog, The Culinary Jumble in 2015.
This delicious brisket dish couldn’t have been simpler or tastier. We whipped it up in just minutes using just a touch of rosemary, along with salt and pepper to season. We then sat back and allowed the Crockpot to work its magic.
The slow cooked rosemary brisket produced meat that was so juicy and tender that it literally melted in the mouth. It also just fell off the bone. You don’t need to use brisket for this dish, any meat would do. I often like to use cheaper cuts if using the Crockpot because the slow cooker allows the food to gently cook, and can soften even the toughest meat.
The measurements below are more than enough to feed a family of four, and we served ours with polenta and vegetables, but it would go great with pretty much anything!
Slow Cooked Rosemary Brisket
- 1 tablespoon oil
- Approx. 1kg (2lb) brisket (or similar meat)
- 4 onions
- 5 cloves garlic
- 3 bay leaves
- 1 tablespoon fresh rosemary
- pinch of sea salt and pepper
- 150ml (5½ fluid oz) water
- 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 and 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. Enjoy!