These recipes are for busy families, tried and tested, from ingredients that are most likely in your cupboard.
Pull-apart Brisket
Ingredients:
1-2kg Brisket (Rolled or Flat)
2L Beef Stock
4 Cloves Garlic
Spices to your liking - Paprika, pepper, cayene, chilli
Method:
Pierce the meat and stuff cloves of garlic into the holes. Place meat and stock into your hotpot on high for 6-8 hours. It is done when a carving fork can easily pierce and be removed from the meat, it should not hold onto the fork.
Remove from the stock and place in the oven on 200 degrees for 20mins or until the outside is crispy.
Separate excess fat from the stock in the hotpot and then use the stock to make gravy.
Ingredients:
1-2kg Brisket (Rolled or Flat)
2L Beef Stock
4 Cloves Garlic
Spices to your liking - Paprika, pepper, cayene, chilli
Method:
Pierce the meat and stuff cloves of garlic into the holes. Place meat and stock into your hotpot on high for 6-8 hours. It is done when a carving fork can easily pierce and be removed from the meat, it should not hold onto the fork.
Remove from the stock and place in the oven on 200 degrees for 20mins or until the outside is crispy.
Separate excess fat from the stock in the hotpot and then use the stock to make gravy.