Recipe by Monday Morning Cooking Club. This beef brisket recipe is made with the Searing Slow Cookerâ„¢. Sear first then slow cook for optimum flavour and convenience.
Ingredients
1/2 heaped cup dried lima beans
1/4 heaped cup dried red kidney beans
1/4 heaped cup pearl barley
2 tablespoons vegetable oil
3 onions, chopped
500g fresh beef brisket or gravy beef, diced
750g beef short ribs, cut across the bone into 3 pieces
3 small waxy potatoes, peeled and quartered
3 teaspoons salt
1 1/2 cups boiling water
Method
For best results, use the the Searing Slow Cookerâ„¢
Soak the beans and barley together in a medium bowl in plenty of water overnight (or for at least 6 hours). The next day, drain and rinse
Use the MENU button to select the SAUTE function, then select POWER/START to start pre-heating. When the pre-heat is complete, add the oil then add the onions and cook for 15 minutes or until caramelised, remove from slow cooker bowl
Use the MENU button to select HIGH SEAR. Select POWER/START to commence pre-heating the slow cooker. Add a little more oil if needed then add the beef brisket and cook until browned, transfer to a plate. Add the short ribs and cook until golden brown, 3-4 minutes or until browned. Remove
Add the first layer of beef brisket, followed by layers of beans/barley, fried onion, short rib and potatoes, finishing with some potatoes on the top
Dissolve the salt in the boiling water and pour into the slow cooker bowl. It should come to just under the top layer of potatoes
Use the MENU button to select HIGH SLOW COOK. Adjust the timer to 4 hours and press POWER/START to start cooking. OR if you want to put on before work, place on low and cook for 9 hours
Allow the cholent to cool for 10 minutes before eating