12-Hour Beef Brisket

Brisket is rich and a cut that, because of its richness, goes a long way. You’ll have delicious leftovers for a freezer dinner or lunch the next day.

This is very similar to many of the recipes online, but it’s my lazy-girl version using what I had on hand.

Ingredients:
1.3-1.5 kg piece of grass-fed and finished brisket, mine is from The Food Farm
1 onion, whatever colour you have, diced
3-4 cloves of garlic, crushed
250ml of broth, whatever you have on hand
1 large jar of passata
250ml of apple juice
2 Tbsp of sweetener, I used coconut sugar
3 Tbsp of Worcestershire Sauce, Coles brand has a great additive-free one
For spices, I use Mingle Seasoning BBQ blend

Preheat oven to 130 degrees. Brown your brisket in olive oil and set aside. Sauté your garlic and onion then add your broth, juice and passata. Pop your brisket in an oven-proof casserole dish or something that has a lid, I use a stainless steel tray with a lid. Season generously with the Mingle spices, pour in the mixture, put the lid on and cook for 10-12 hours. Check at 8-10 and if it falls apart it’s good, otherwise cook for longer. To reduce the sauce take the lid off, turn your oven up to 180 degrees, shred the brisket and return it to the oven for 30 minutes.

We love eating it Mexican style in wraps but in the cooler months, it works beautifully with mash and greens.