This recipe is courtesy of Catherine Stark of Seven Sheds Brewery, Meadery and Hop Garden
1kg beef brisket (will feed 4 people) Real Beef
500g onions-thinly sliced Old School Farm, Laos Farm Fresh, Mooreville Gardens, Seven Springs Organic Farm, Steve’s Vegies
375ml Seven Sheds Kentish Ale
Beef stock (Bones available from Real Beef)
Olive oil Coronea Grove Olives, Lentara Grove, Mt Direction Olives, Village Olive Grove
Salt & Pepper Tasman Sea Salt A pinch of…
Pat brisket dry with paper towels and rub salt in.
Heat olive oil to med-high temperature in stove-top safe casserole dish.
Sear brisket on all sides (about 10 minutes)
Remove brisket and rest on a plate.
Lower heat, add onions to oil/fat mixture, cover and cook for 10-15 minutes until onions are soft.
Return brisket to dish. Add one cup beef stock, 375ml beer and other seasonings.
Cover and cook in oven at 180-200°C for 5-6hrs or until meat falls apart with a fork.
Turn the meat every hour or so if it’s not fully immersed by liquid. After 3hrs you should be able to cut the brisket lengthways which will help the slow-cooking process.