- Yearling Beef Brisket
- 1 Tablespoon oil
- 2 x Onions
- 5 x Garlic Cloves
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 2 teaspoons Garlic Powder
- 2 teaspoons Paprika
- 1 litre Beef stock
- 1/2 litre vegetable stock
- 2-3 tablespoons corn flour
- Place 1 tablespoon oil into heavy based pot (I use Bessemer pot that can be covered).
- In a bowl add salt, pepper, garlic powder, paprika mix together and rub all over meat.
- Fry off and seal Yearling Beef Brisket on both sides.
- Chop up onions and peal 5 cloves garlic and fry off once meat has been sealed.
- Cover meat and onions with 1 litre of beef stock and top up with vegetable stock making sure you just cover the meat.
- Set to simmer and cook for 6-8 hours, check every few hours and make sure there is plenty of stock left.
- After 5-6 hours with 2 forks see if meat pulls apart, if not leave for another 30 minutes.
- Using 2 forks and pull meat apart, once meat has been pulled leave again and simmer for another 30 minutes.
- Depending on how much liquid remains, put 2 teaspoons of corn flour in a bowl and mix in some liquid from the pot until smooth. Then add back into pot and stir through this will help thicken up and make excess liquid into meat gravy.
- Let simmer until ready to serve.
- To serve cut and toast damper rolls or French stick and add mayonnaise on bottom, Cheese (I sliced mozzarella), shredded lettuce, tomato (salt and pepper) and shredded meat and top. Enjoy .. yum me