So Saturday I went to Chinese New Year Festival and only came home at 1 a.m.
I thought there was no way I’m going to prance around early making Sunday lunch, so before I went to bed I just put a Pickled Brisket in a slow cooker on low for 7 hours and went to sleep!
I carried on with the veggies later with surprising results and plenty praises for what I called my healthy boiled food!
1 kg pickled brisket
1 onion, halved
2 bay leaves
2 star anise
3 smashed garlic cloves
Add all this to slow cooker, cover with water and cook on low for 6 hours.
½ head of cabbage, leaves separated
4 potatoes, peeled, and halved
4 carrots, pealed
1 tsp black pepper
1 tsp garlic herb seasoning
2 tsp Aroma Mix (A vegetable condiment obtained from the German Butcher)
(Mix the seasoning in a small bowl)
After 7 hours, add the potatoes, carrots and cabbage.
Sprinkling the seasoning after each vegetable.
Cook on high for 2 hours, pressing the vegetables under the brisket after 1 hour.
4 tblsp butter
4 tblsp flour
2 cups warm milk
Pinch of nutmeg
Salt and freshly ground black pepper
3 tblsp chopped parsley (I prefer curly parsley for this)
Melt butter and stir in flour and pinch of nutmeg with wooden spoon till a roux is form. Stir at till golden and smooth.
Slowly add milk and using a whisk stir until it starts to thicken, adding salt and pepper. Remove from heat and stir in the parsley.
Garnish with extra chopped parsley.
Prepared, tried and tested by: Melanie Kramar