Beef Brisket

This is one of my most POPULAR recipes, loved by all. So yummy to share with your baby as the meat is tender and soft and shreds apart, making it perfect for baby led weaning (BLW). I also love that the recipe is really versatile which makes leftovers fun.

Ways I love to serve are:

As a Mexican meal with rice, nachos or wraps

On a bed on mashed/puree cauliflower and potato

Through pulse pasta as a 'Ragu'

On top of pizza

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Prep Time 10

Cook Time 6

Course Baby Led Weaning, Family Meals, Main Course

Servings adults

Equipment

1 Dutch Oven i use the Le Creuset 4L

Ingredients

1.3-1.5 kg beef brisket
1 red onion sliced
3 cloves garlic sliced
400 grams diced tomatoes
100 grams tomato paste
1 cup orange juice
1 cup bone broth beef or chicken
2 TBSP maple syrup optional
2 TBSP worcestershire sauce GF

Spice Crust

Use whatever you like! I sprinkle generously with garlic powder, onion powder, sprinkle of cinnamon, sumac, smoked paprika - whatever your heart desires!

Instructions

Preheat oven to 130C
In an oven proof casserole dish (mines about 4L), over a medium heat brown off your brisket on both sides, then allow to rest in a bowl to the side
To the hot pan, add the garlic and onion and allow to caramelise and soften
Add the diced tomatoes, tomato paste, orange juice, bone broth, maple syrup and worcestershire sauce. Then add your meat back in (the liquid should go about 2/3 of the way up the meat, allowing some of the meat to remain out of the liquid)
Sprinkle the top of the meat with your spices of choice. Place the lid on, and pop in the oven for around 6ish hours - until the meat is soft to touch and shreds easily!
Once soft, shred with two forks through the sauce.
Optional, but if you have a lot of sauce and prefer it a bit thicker, or if you have a lot of fat rest turn the oven up to 180c and place the brisket back into the oven (lid off) for about an hour until caramelised and delicious!!

Notes

Keyword Baby Led Weaning, Meat, Slow Cook