Sweet and Savoury Slow Cooked Rhubarb Beef Brisket You'll Crave

If you’re searching for an exciting twist on classic comfort food, you’ve found the perfect recipe. This Sweet and Savoury Slow Cooked Rhubarb Beef Brisket is inspired by Molly Yeh's delicious Rhubarb Short Ribs. It takes your taste buds on a delightful journey of sweet and savoury flavours.

Imagine tender beef brisket, slowly roasted on a bed of tart rhubarb and sweet onions, all enhanced by a rich fruity rhubarb compote and savoury beef stock.

The Rich History Behind Rhubarb

Rhubarb has been loved as an ingredient for centuries, originating from Asia. Known for its bright, tart stalks, rhubarb can elevate any dish from ordinary to extraordinary. Historically, it was often used for its medicinal properties; today, it's popular in desserts and savoury dishes alike.

In this recipe, rhubarb beautifully complements the rich, savoury flavour of beef brisket. Together, they create a depth of flavour that is hard to resist.

Slow Cooked Rhubarb Beef Brisket - The Recipe

Ingredients:

A good glug of olive oil

750g Piece of beef brisket

1 Red onion - sliced

2 Sticks of rhubarb, chopped into chunks

300g Rhubarb Compote

350ml Chicken Stock

Method:

Preheat your oven to 300°F / 150°C. While the oven warms up, season your beef brisket generously with salt and pepper.

Next, in a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Brown the brisket on all sides for 3 to 4 minutes per side. This step adds a lovely crust to the meat and enhances the overall flavor.

Once your brisket is nicely browned, remove it from the pot and set it aside.

In the same pot, add the sliced onions and chopped rhubarb, and roast in the oven for 10 minutes, just to start to lightly caramelise the vegetables.

Remove from the oven and stir in your rhubarb compote and beef stock

Return the brisket to the pot, fat side up. Bring the mixture to a gentle boil, then cover the pot with a lid and transfer it to your preheated oven.

Now comes the exciting part: the slow roast. Allow your brisket to cook in the oven for about 4 to 5 hours. As the brisket cooks, the flavours meld perfectly, and the meat becomes incredibly tender. You know it’s ready when you can easily shred it with a fork.

Serving Up Your Creation

When your brisket is finished, carefully remove it from the pot and let it rest for 20 minutes. This helps retain the juices, making slicing easier.

Slice the brisket against the grain for the best texture. Serve it on a platter, drizzled with the rhubarb and onion sauce from the pot