This recipe is ridiculously tasty for something so easy. It’s perfect if you’ve got lots of people to feed as you can easily scale the recipe and after chucking everything in the slow cooker it can be left to simmer away while you get on with everything else.
| Gluten Free | Dairy Free | Egg Free | Nut Free |
1kg / 2.5lbs beef brisket (serves 4-5)
60ml balsamic vinegar
250ml beef stock
1 tbsp tamari (gluten free soy sauce)
90g (8 tbsp) brown sugar
3 garlic cloves
1. Crush the garlic cloves with the flat blade of a knife and remove the skins. Add all the ingredients to the slow cooker apart from the beef and stir to dissolve the sugar.
2. Remove any string from the beef and place in the slow cooker. Turn a couple of times to coat in the balsamic gravy and set to high temp. Cook for at least 6 hours to fully tenderise, turning the meat over at least once during this time so both sides soak in the gravy.
3. If serving with mash boil the potatoes half an hour before the beef is ready. Remove the beef from the pot and place on a baking tray to contain the gravy as you shred it. Use one fork to hold and one to pull and shred the beef brisket into chunks. Discard any fatty bits. Once shredded return to the gravy in the slow cooker and serve up when ready.
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