Sticky rolled brisket
4
Points®
Total time: 8 hr 30 min • Prep: 20 min • Cook: 8 hr 10 min • Serves: 8 • Difficulty: Easy
The best thing about slow-cooking is that you can use basic cuts of meat such as brisket and transform them into something truly special. The sweetness of dates mixed with fragrant sage and pistachios is the perfect stuffing and really makes this recipe dinner-party worthy.
Ingredients
Beef chuck steak, raw
900 g, (Buy 1kg) Brisket
Dried breadcrumbs
½ cup(s), wholemeal (35g)
Fresh dates
4 individual, stones removed, finely chopped
Pistachios
30 g, (2 tbs)
Fresh sage
1 tbs, finelly shredded
Egg(s)
1 medium, lightly beaten
Olive oil
2 tsp
Brown onion
16 small, pickling
Pickled onion, drained
16 individual
Port
125 ml, Marsala (1/2 cup)
Beef stock
2 cup(s), (500ml)
Instructions
1
Season beef with salt and pepper. Combine breadcrumbs, dates, pistachios, sage and egg in a small bowl. Season with salt and pepper. Arrange stuffing along centre of beef. Roll to enclose filling. Tie beef at 3cm intervals with unwaxed white kitchen string to secure filling.
2
Heat oil in a large non-stick frying pan over high heat. Cook beef, turning, for 5 minutes or until browned. Transfer to a 4.5 litre (18-cup) slow cooker.
3
Add onions, wine and stock to slow cooker. Cook, covered, turning beef occasionally, on low for 8 hours (or high for 4 hours).
4
Transfer beef and onions to a plate. Transfer cooking liquid to a large frying pan and bring to the boil. Boil for 5 minutes or until sauce slightly thickens.
5
Remove and discard kitchen string from beef. Cut beef into thick slices. Drizzle with sauce and serve with onions.
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