Description
This is the kind of dinner that makes the kitchen smell incredible while the slow cooker does most of the work. The tender brisket, seasoned vegetables and creamy parsley sauce all come together into one very satisfying meal.
Ingredients
Units
Scale
Brisket and vegetables
- 2.2 lb - 1 kg pickled brisket
- 1 onion, halved
- 2 bay leaves
- 10 peppercorns
- 6 cloves
- 2 star anise
- 3 garlic cloves, smashed
- Water, enough to cover the brisket
- 1/2 head cabbage, leaves separated
- 4 potatoes, peeled and halved
- 4 carrots, peeled
- 1 tsp black pepper
- 1 tsp garlic herb seasoning
- 2 tsp Aroma Mix
Parsley sauce
- 4 tbsp butter
- 4 tbsp flour
- 2 cups warm milk
- Pinch of nutmeg
- Salt and freshly ground black pepper, to taste
- 3 tbsp chopped fresh parsley
- Extra chopped parsley, for garnish
Instructions
- Place 1 kg pickled brisket, 1 halved onion, 2 bay leaves, 10 peppercorns, 6 cloves, 2 star anise and 3 smashed garlic cloves in the slow cooker. Add enough water to cover the brisket.
- Cover and cook on low for 7 hours. If your brisket is particularly large or still feels firm, give it a little more time before adding the vegetables.
- Mix 1 tsp black pepper, 1 tsp garlic herb seasoning and 2 tsp Aroma Mix in a small bowl.
- After the brisket has cooked for 7 hours, add the 4 halved potatoes, 4 peeled carrots and 1/2 head cabbage, leaves separated, to the slow cooker. Sprinkle a little of the seasoning mixture over each vegetable as you add it.
- Turn the slow cooker to high and cook for another 2 hours.
- After 1 hour, carefully press the potatoes, carrots and cabbage down into the cooking liquid so they cook evenly. Try not to stir everything around too much, or you can end up with broken potatoes and cabbage.
- Melt 4 tbsp butter in a saucepan over medium heat.
- Add 4 tbsp flour and a pinch of nutmeg, stirring with a wooden spoon until you have a smooth roux. Cook for a minute or two until it loses the raw flour smell and is lightly golden.
- Slowly whisk in 2 cups warm milk, adding it gradually so the sauce stays smooth. Keep whisking until the sauce thickens enough to coat the back of a spoon.
- Season with salt and freshly ground black pepper to taste. Remove the saucepan from the heat and stir in 3 tbsp chopped fresh parsley.
- Slice or pull apart the tender brisket and serve with the potatoes, carrots and cabbage. Spoon the warm parsley sauce over the top and finish with extra chopped parsley.
Notes
Prepared, tried, and tested by Melanie
