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Photo of Sticky rolled brisket by WW

Sticky rolled brisket

9
Points®
Total Time
8 hr 30 min
Prep
20 min
Cook
8 hr 10 min
Serves
8
Difficulty
Moderate
The best thing about slow-cooking is that you can use basic cuts of meat such as brisket and transform them into something truly special. The sweetness of dates mixed with fragrant sage and pistachios is the perfect stuffing and really makes this recipe dinner-party worthy.

Ingredients

Beef chuck steak, raw

900 g, (Buy 1kg) Brisket

Dried breadcrumbs

½ cup(s), wholemeal (35g)

Fresh dates

4 individual, stones removed, finely chopped

Pistachios

30 g, (2 tbs)

Fresh sage

1 tbs, finelly shredded

Egg(s)

1 medium, lightly beaten

Olive oil

2 tsp

Brown onion

16 small, pickling

Pickled onion, drained

16 individual

Port

125 ml, Marsala (1/2 cup)

Beef stock

2 cup(s), (500ml)

Instructions

  1. Season beef with salt and pepper. Combine breadcrumbs, dates, pistachios, sage and egg in a small bowl. Season with salt and pepper. Arrange stuffing along centre of beef. Roll to enclose filling. Tie beef at 3cm intervals with unwaxed white kitchen string to secure filling.
  2. Heat oil in a large non-stick frying pan over high heat. Cook beef, turning, for 5 minutes or until browned. Transfer to a 4.5 litre (18-cup) slow cooker.
  3. Add onions, wine and stock to slow cooker. Cook, covered, turning beef occasionally, on low for 8 hours (or high for 4 hours).
  4. Transfer beef and onions to a plate. Transfer cooking liquid to a large frying pan and bring to the boil. Boil for 5 minutes or until sauce slightly thickens.
  5. Remove and discard kitchen string from beef. Cut beef into thick slices. Drizzle with sauce and serve with onions.

Notes

SERVING SUGGESTION: Steamed green beans, snow peas and sugar snap peas, plus crusty bread. TIPS: You may need to ask your butcher for beef brisket – it’s a tougher cut of meat that is ideal for slow cooking. IN THE OVEN - If you don’t have a slow cooker, preheat oven to 180°C or 160°C fan-forced and cook beef mixture in a large covered flameproof baking dish for 1 1/2 hours. Uncover and cook for 30 minutes or until very tender. When making sauce in Step 4, boil cooking liquid in same dish.

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