This version uses the same concept of dry-slow-cooking, but I've tweaked the flavours to include pimenton (the spicy kind) and fresh thyme. After 6 hours, you just lift the brisket onto a board and shred with a couple of forks. Perfect, no-fuss burrito or taco beef.
- 1kg rolled brisket beef joint
- 2 medium onions
- 1 red pepper, washed and deseeded, then cut into small chunks
- half a teaspoon of pimenton
- good pinch of sea salt flakes
- black pepper
- handful of fresh thyme leaves
- Switch your slow cooker on and set it to 'high'. Peel and slice the onions, and scatter them in the bottom of your slow cooker. Place the beef on top.
- Rub the pimenton, salt and pepper into the beef and then scatter over the thyme. Replace the lid (no liquid, remember) and leave completely alone, cooking away, for 6 hours.
- Once the time is up, and the beef is aromatic and meltingly tender, lift it onto a board and shred with a couple of forks. Ladle over some of the cooking liquor which will keep the beef moist and juicy, along with some of the chopped peppers and onions.
My favourite way to eat this beef, is piled into a taco shell, straight from the slow cooker, with fresh coriander, avocado, some cheese and a squeeze of lime. It goes without saying that this makes wonderful beef sandwiches with horseradish or cheese and gherkins, the next day, or you can add the shreds of beef to a noodle soup, too.
Like this? What foods do you cook in the slow cooker?