A Perfect Pantry

INGREDIENTS

• 2 tbsp. vegetable oil
• 2 tsp. salt
• 1.7kg beef brisket
• 3 carrots, cut into thick batons
• 1 small sweet potato, cut into 5cm pieces
• 5 chat potatoes
• 1 brown onion, peeled and roughly cut
• 4 cloves garlic, whole
• ¼ tsp. ground white pepper
• ½ tsp. mixed herbs
• ½ cup red wine
• ½ cup beef stock

DIRECTIONS

1. Season the beef brisket with the salt and pepper. Heat a heavy based pan and add the vegetable oil. Place the beef brisket fat side down in the pan and render the fat and brown the top. Turn the beef over and brown the underside of the beef brisket.
2. Whilst the beef is browning, place the vegetables into a bowl and toss with garlic, thyme and rosemary. Place the vegetables into the slow cooker bowl.
3. Place the beef on top of the vegetables. Add the wine and beef stock. Place the lid on the top of the slow cooker.
4. Press ON/OFF. Press PROGRAM. Adjust the time to 6 hours. Press SELECT/START. Adjust the temperature to HIGH. Press SELECT/START to begin.
5. The slow cooker will beep when the function is complete. The slow cooker will automatically switch to WARM. To cancel the WARM function, press ON/OFF.
6. Slightly pull the beef apart using two forks to serve.

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• Temp Control™ Slow Cooker