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Slow roasted brisket with beans
Slow roasted brisket with beans

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Run the stairs. Rather than using an elevator, climb up the stairs to the floor you live or work on. While this will be tough to do if you live on or if your job is on a seriously high level floor in a skyscraper, taking the stairs to a home or office on, say, the fifth floor is completely do-able. Even if your office or home is on one of the top floors, you can decide to get off of the elevator early and take the stairs the remainder of the way. Lots of people opt for the easy elevator ride instead of making an attempt on the stairs. Even if you only have a single flight to climb, climbing down and up it during the day is a great way to get additional exercise.

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We hope you got benefit from reading it, now let’s go back to slow roasted brisket with beans recipe. To make slow roasted brisket with beans you need 16 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Slow roasted brisket with beans:
  1. Use 3 tablespoon olive oil
  2. You need 2 kg beef brisket
  3. Get 2 chopped red onions
  4. Provide 5 cloves garlic crushed
  5. You need 1/2 cup red wine
  6. Take 1 tablespoon smoked paprika
  7. Prepare 2 teaspoon chilli flakes
  8. You need 3 sprigs rosemary
  9. Provide 1 litre beef stock
  10. Get 1 can mixed beans
  11. You need 2 cans cannellini beans
  12. Get 10 drops liquid smoke
  13. Use 2 cans cherry tomatoes
  14. You need 3 tablespoons tomato paste
  15. Use 3 teaspoon salt
  16. Provide 3 teaspoon pepper
Steps to make Slow roasted brisket with beans:
  1. Add olive oil to pan and sear brisket on all sides. Remove from pan once completed
  2. Add onions and garlic and soften for 5 minutes
  3. Add the red wine and allow the alcohol to cook off. Add the paprika, chilli flakes and rosemary, fry for 1 minute, then add the stock. Bring to simmer
  4. Add brisket and pop into the oven for 4-4.5 hours at 160 degrees. Until tender
  5. Remove the meat from the pan and reduce the pan juices until there is about 2 cups of liquid left. Add the beans, a few drops of liquid smoke, the tomatoes and tomato paste, and seasoning. Return the meat to the pan and cook for a further 30 minutes to 1 hour, or until tender enough to pull apart.
  6. Serve.

Brisket is best cooked slowly and a day in advance, to allow the seams of fat to melt into the braise. Allowing the joint to cool in the sauce will keep the meat moist and thicken the stew. Slow cooker beef brisket with bean mash. This slow-cooker brisket recipe brings two of our favourite things together.: tender shreds of beef and easy slow cooking. This recipe requires no browning, but the stout makes the beef dark, rich and tender.

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