5cm piece of fresh root ginger finely peeled & Sliced
2 Garlic Cloves, peeled and finely chopped
150ml Oyster Sauce
3 tbsp Black Treacle
5 tbsp Hot Water
Place the joint on a chopping board and make several slashes over the surface and season. Heat the oil in a large non-stick pan and brown the joint on all sides. Transfer to a large slow cooker, add the remaining ingredients.
Turn the slow cooker to high and cook for 4-6 hours or low for 8-10 hours.
Shred the beef, toss in the sauce and serve with chilli noodles and steamed Pak Choi.
This recipe works well with Mini Brisket and most other slow roasting joints like Blade Roast or Bread & Butter Joints.
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