Last week we got a wonderful Easter meat pack from the great folk at Lynas Foodservice. It was our first trip down to their Beflast food outlet store and we were left more than impressed by the great selection of food on offer, particularly the meat section. We left with a frozen leg of lamb, pork butt and beef brisket, along some packets of vegetables, ready to make a number of Easter feasts.
Lamb is often the popular choice for Easter Sunday dinner, but this year we opted to try something a little different, so using the beef brisket and a few bottles of beer, we made a slow cooker, beer beef brisket feast. The beef brisket is part of the Lynas Casueway Prime range of meats, and is supplied to many catering establishments in Northern Ireland including some of the countries top restaurants. The steps to making this dish are outlined below, and you can even watch our video at the end for an easy to follow guide. Bon appétit!
- 1kg beef brisket
- 4 onions, sliced
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 2 x 330ml btls beer
- 2 sprigs of fresh rosemary
- 1 tbsp salt
- 1/2 tbsp ground black papper
Prep time: 5 minutes
Cooking time: 4 – 6 hours (or longer if you have the time)
Serves: 4 – 6 people
1. Prepare the beef brisket:
We used a slow cooker for this recipe but you could just as easily cook this using a large caserole dish and placing in the oven if you don’t have a slow cooker. If you’re using a casserole dish, pre-heat the oven to 140C-160C before you begin your beef brisket.
Heat the olive oil in a pan and pat dry the meat removing any excess blood. Season the beef with some salt and pepper and add to the pan, cooking for approximately 10 minutes until it is browned all over. Remove the brisket from the pan and set aside.
2. Brown your onions and add to slow cooker:
While the beef brisket is set aside, fry your chopped onions in the same pan until they are golden, and then add these to your slow cooker (or casserole dish) along with the beef brisket. Now open one of the bottles of beer and pour a small amount in the pan to deglaze it. Add this to the slow cooker with the onions and beef.
3. Add all your ingredients to the slow cooker:
Now most of the hard work is done. Pour the remaining beer (we used Corona) into the slow cooker and add the balsamic vinegar. Now add some water just to ensure you have enough liquid to cover the meat. Leave it brisket to cook slowly on a low heat for 4 – 6 hours (cook for longer if you wish), checking after 4 hours to see how tender the meat is.
Top tip – if you need to thicken your sauce at all, add some corn flour near the end of the cook.
4. Serve with roasted vegetables:
To accompany the slow cooked beef brisket we roasted some vegetables, so add these to your oven about 10-15 minutes before you plan to remove the beef. Once the beef brisket is cooked, remove it from the slow cooker and allow to rest for 15 minutes. Slice the brisket and serve with the vegetables and the some sauce that it has been cooking in. You can also serve with a choice of potatoes.
Watch the video below to see how to make this slow cooked beef brisket
We’ll be busy in the kitchen over the coming days cooking up some more treats from the Lynas meat pack, so be sure to check back to read about them, or sign up to our newsletter above.
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Happy Easter guys!