This delicious meal couldn’t have been simpler – we whipped it up in just minutes using just a touch of rosemary, along with salt and pepper to season; we then left the Crockpot to work its magic.
The end result was drop off the bone, juicy, tender meat that melted in the mouth – delicious!
The measurements below are more than enough to feed a family of four, and we served ours with polenta and vegetables, but it would go great with pretty much anything!
Drop off the Bone Slow Cooked Rosemary Brisket
- 1 tablespoon oil
- Approx. 1kg (2lbs) of brisket or similar meat
- 4 onions (whole)
- 5 cloves garlic (whole)
- 3 bay leaves
- 1 tablespoon fresh rosemary
- Pinch of sea salt and pepper
- 150ml (3/4 cup) water
~ Heat the oil and sear the meat for a couple of minutes each side and then place in the slow cooker. Throw in the peeled onions and garlic along with the bay leaves, rosemary, salt and pepper.
~ Add the water to the pan to de-glaze it and then pour on top of the meat. Set the slow cooker on low for about eight hours and that's it!
~ We served ours on top of pan-fried polenta accompanied by julienne vegetables. Enjoy!
The Culinary Jumble