Name: Easy slow-cooked beef and Guinness brisket
Prep time: 20 min
Cook time: 280 min
Total time: 300 min
Yield: 1
Ingredients: 36.40 gm extra virgin olive oil; 1.5kg No Added Hormone Beef Brisket; 1 leek, trimmed, halved, chopped; 2 carrots, diced; 3 hickory smoked middle bacon rashers, trimmed, finely chopped; 69.38 gm tomato paste; 3 sprigs fresh thyme; 2 garlic cloves, crushed; 2 dried bay leaves; 375ml bottle Guinness; 255.00 gm beef style liquid stock; 50g butter; 2 small red chillies, finely chopped; 400g green beans, trimmed; 62.50 ml chopped fresh flat-leaf parsley leaves; 20.00 ml chopped fresh dill

Easy slow-cooked beef and Guinness brisket

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Prep Time:
20 minutes

Cook Time:
280 minutes

Total Time:
300 minutes

Satisfy a group with succulent slow-cooked Guinness beef brisket paired with buttery beans.

Ingredients:

36.40 gm extra virgin olive oil
1.5kg No Added Hormone Beef Brisket
1 leek, trimmed, halved, chopped
2 carrots, diced
3 hickory smoked middle bacon rashers, trimmed, finely chopped
69.38 gm tomato paste
3 sprigs fresh thyme
2 dried bay leaves
375ml bottle Guinness
255.00 gm beef style liquid stock
50g butter
2 small red chillies, finely chopped
400g green beans, trimmed
62.50 ml chopped fresh flat-leaf parsley leaves
20.00 ml chopped fresh dill

Instructions:

Preheat the oven to 160C/140C fan-forced.
In a large heavy-based casserole dish, heat half of the oil over medium-high heat. Sear beef for 5 minutes on each side until nicely browned. Then, transfer the beef to a plate.
In the same dish, heat the remaining oil over medium heat. Add the leek, carrot, and bacon. Cook for 10 minutes until the leek has softened, stirring occasionally. Add the tomato paste, thyme, garlic, and bay leaves. Stir and cook for 1 minute until fragrant. Pour in the Guinness and stock, then season with pepper.
Place the beef back in the dish, cover, and bring to a boil. Then transfer the dish to the oven and bake for 4 hours, remembering to turn the beef halfway through cooking.
Discard thyme and bay leaves, then shred beef in the dish. Continue baking, uncovered, for another 15 minutes or until tender.
While waiting, prepare buttered beans. In a large frying pan over medium-high heat, melt butter. Add chili and cook, stirring, for 30 seconds. Add beans and cook for 5 minutes until bright green and tender. Remove from heat, then add parsley, dill, salt, and pepper. Toss to combine. Serve brisket with cauliflower mash and the flavorful buttered beans.

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