Slow-cooked beef, creamy cheese and golden macaroni: the ultimate family comfort meal!
Turn a beautiful piece of brisket into the ultimate family comfort meal. This 2kg brisket is cooked low and slow until tender enough to pull apart, then combined with creamy, cheesy macaroni and baked until golden and bubbling. It takes a little time, but the oven does most of the work, making it a great option for a relaxed weekend dinner.
Serves: 8
Prep time: 20 minutes
Brisket Cook time: 4½ to 5 hours
Mac & Cheese Cook time: 30 minutes
Total Time: 5½ hours (approx)
For the Slow-Cooked Beef Brisket
- 2kg Beef Brisket
- 2 tbsp Olive Oil
- 2 tsp Salt
- 1 tsp Black Pepper
- 2 tsp Smoked Paprika
- 2 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Dried Thyme
- 2 cups (500ml) Beef Stock
- 1 Brown Onion, roughly chopped
- 4 Garlic Cloves, crushed
- 2 tbsp Worcestershire Sauce
For the Mac & Cheese
- 500g Cooked Brisket, shredded
- 400g Macaroni
- 2 tbsp Butter
- 2 tbsp Plain Flour
- 2 cups (500ml) Milk
- 1 cup (250ml) Thickened Cream
- 1½ cups Grated Tasty Cheese
- 1 cup Grated Mozzarella
- 1 tsp Dijon Mustard
- ½ tsp Garlic Powder
- Salt and Black Pepper, to taste
To Finish
- ½ cup Grated Tasty Cheese
- ¼ cup Grated Mozzarella
- 1 tbsp Chopped Fresh Parsley, optional
Method:
-
Preheat the oven to 150°C, or 130°C fan-forced.
- Pat the brisket dry with paper towel. Rub all over with olive oil, then season with salt, pepper, smoked paprika, garlic powder, onion powder and dried thyme.
- Heat a large ovenproof casserole dish or Dutch oven over medium-high heat. Add the brisket and sear for 3 to 4 minutes on each side until nicely browned. Remove from the dish and set aside.
- Add the onion and garlic to the same dish and cook for 2 to 3 minutes until softened.
- Pour in the beef stock and Worcestershire sauce, scraping the bottom of the dish to loosen any browned bits.
- Return the brisket to the dish. The liquid should come roughly a quarter to a third of the way up the sides of the beef. Do not completely cover the brisket.
- Cover tightly with a lid. If your dish does not have a lid, cover it securely with two layers of foil.
-
Place in the oven and cook for 4½ to 5 hours, turning the brisket once halfway through cooking. The brisket is ready when it is very tender and can be easily pulled apart with a fork.
- Remove the brisket from the oven and rest, covered, for 20 to 30 minutes.
- Remove any large pieces of fat, then shred approximately 500g of the cooked brisket using two forks.
Make the mac and cheese
-
Increase the oven temperature to 200°C, or 180°C fan-forced. Grease a large baking dish.
- Cook the macaroni in a large saucepan of salted water according to the packet instructions until just tender. Drain well.
-
Place the shredded brisket in a saucepan with about ½ cup of the brisket cooking juices. Warm over medium heat for 3 to 4 minutes. For a little extra sweetness and smokiness, stir through 2 tablespoons of your favourite barbecue sauce if desired.
- Melt the butter in a large saucepan over medium heat. Add the flour and stir for 1 minute.
- Gradually whisk in the milk and cream, stirring constantly to prevent lumps. Cook for 3 to 5 minutes until the sauce has thickened.
- Remove from the heat and stir through the tasty cheese, mozzarella, Dijon mustard and garlic powder. Season with salt and pepper.
- Add the cooked macaroni and shredded brisket to the cheese sauce. Stir well until everything is coated in the creamy sauce.
- Transfer to the prepared baking dish and spread evenly.
- Sprinkle over the remaining tasty cheese and mozzarella.
-
Bake for 15 to 20 minutes, until bubbling and golden on top.
- Rest for 5 minutes before serving. Sprinkle with fresh parsley if desired.
- Serve up and enjoy!
Cook's tip
Brisket needs time to become tender, so don't be tempted to rush the first stage. The low oven temperature and covered cooking help turn this hardworking cut into soft, shreddable beef that's perfect folded through a creamy mac and cheese.
Approx. Macros Per Serve (8 Serves):
615kcal
Protein: 41g
Carbs: 45g
Fat: 34g
Fibre: 2g
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