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 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
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 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!