Slow Cooker Pulled Beef Brisket

Directions

1. 1

   Using the hob: in the slow cooker pan (my insert can go on the hob) or large pot, sear the brisket all over until golden. During this time you can add the soffritto mix to soften.

2. 2

   After approx. 5-7mins add the stock and wine. Simmer for a few mins to cook off the alcohol. Then add the water, bay leaves and cooking paste if using.

3. 3

   Transfer to the slow cooker and cook on high for approx 6hrs, until super tender and pullable ~ rotate it a few times during cooking to ensure this happens.

4. 4

   Once ready, remove the meat and wrap in tin foil to rest for half hour-hour whilst you finish the sauce.

5. 5

   Transfer the cooking liquid back to the hob and simmer on high until reduced by half. Add a little cornflour slurry to help thicken if needed, then blend using an immersion blender until smooth, season with salt & pepper as needed ~ this is now your gravy or base sauce ~ simply add different seasonings for different dishes.

6. 6

   Pull the brisket, pour over some of the sauce (1 nabbed some before blending it for the little pieces of soffritto) and serve as you like ~ heavily buttered mash and savoy cabbage work a treat!