Welcome to my date night slow cooked pulled brisket with red wine recipe.
Even though we are food bloggers we must confess that we don’t eat that much red meat, or we don’t eat as much as we would like to. The closest we get to have some beef will be the minced beef that we use in a lot of our pasta dishes and that is about it.
Normally if we want a big beef kick we will go out for a nice family Brazilian that always offers so much better value for money than us buying beef and cooking it ourselves.
When you do the maths and you pay less than 60€ as a family of four for a Brazilian barbeque and you get as many slices of different beef as you like, plus pudding, plus drinks and plus sides you can probably see why we don’t buy it ourselves.
We also live in Portugal and the obsession here is with the chicken and the pork. It’s very much all about the white meat and with chicken and pork being so cheap nobody seems to show an interest in beef. This means that a lot of the different cuts of meat that we are interested in are just not available here. You usually have to go to a specific butcher in order to get some.
Plus when you take into account for the frugal family that a brisket usually costs double what pork shoulder costs you can see why our blog here at Recipe This has a lot more pulled pork recipes and that beef recipes are often forgotten about!
But we just fancied trying out our own pulled beef brisket and we sought out some lovely brisket from an English butchers that we had been to in the past. For the brisket itself it was 7€ for a kilos worth which for two people is more than enough.
Then I set to work with my slow cooker to produce to some lovely pulled brisket that would be perfect for a night in for two with lots of sandwiches and some salad and other finger food that we had hanging around.
But what’s interesting about the brisket is that it becomes pulled the longer it cooks for as it breaks up just like pulled pork does. But you could also use it as a romantic Sunday dinner styled carved meat. This happens just by cooking it for less in the slow cooker.
We cooked ours to make it pulled for 7 hours on high. However if you removed it from the slow cooker after 4 hours on high it will actually look like this:
I carved a bit of it just to show how it looked and how it had still lost its pink so would be considered as well done, but at the same time it would more like a roast dinner topside or silverside style. If you are frugal and want to save money you could have a brisket as a roast instead of a more expensive cut and because it is slow cooked and tastes amazing your visitors would never know!
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But whether you want slow cooked pulled brisket for 7 hours or roast dinner brisket for 4 hours here is the recipe:
Start by making your marinade and mixing all the ingredients together. Put it to one side and turn your slow cooker on and place it on high.
Place the olive oil on the bottom of the slow cooker and shake it about so that the bottom of the slow cooker is well covered.
Get out your brisket and season both the top and the bottom in salt and pepper. Place it in the slow cooker and cover the top with garlic puree so that it creates a sticky top. Add ½ your marinade over the garlic.
Mix together a jug with the tomato sauce, the red wine and the other ½ of the marinade. Pour the sauce down the sides of the beef so that the sides are getting a really good covering.
Put the lid on the slow cooker and cook for 7 hours. Then break apart with your hands and serve with salad and bread buns.