Slow Cooked Beef Brisket with Smoked Pineapple Habanero Preserves

4-to-5-pound piece beef brisket
50g of Akaka Falls Farms Smoked Pineapple Habanero Preserve (for the rub)
For Sauce:
kosher salt and freshly ground black pepper, for seasoning
1 1/2 cups beef stock
6 tablespoons packed light or dark brown sugar
1/4 cup red wine vinegar
3 tablespoons tomato paste
2 tablespoons soy sauce
4 teaspoons paprika
1 tablespoon Worcestershire sauce
1 tablespoon onion powder
1 teaspoon garlic powder
1/4 teaspoon red chili flakes
For Roux:
1 tablespoon all-purpose flour
1 tablespoon butter, melted

Season brisket generously on both sides with salt and pepper. And rub it with
Akaka’s Preserve to marinate for 3 hours approximately.
Whisk all sauce ingredients together in a bowl.
Heat a large cast iron skillet or Dutch oven over medium-high heat. Cook for 3
to 5 minutes per side until browned.

Place brisket in slow cooker. Cover with sauce. Cook on low heat for 10
hours, flipping once half way through.
Transfer the brisket and sauce to a baking dish, Cover and refrigerate for
at least 3 hours or ideally overnight.
Preheat oven to 300 degrees F.
Remove brisket from fridge and spoon off any excess fat that has risen to
the surface of the cooled brisket and surrounding liquid.
Remove brisket from sauce and place on a large cutting board. Trim off
any large fatty areas from the edges of the meat; slice into 3/8-inch-thick
slices and arrange in a baking pan.
Transfer leftover liquid to a saucepan set over medium heat; bring to a
simmer. Continue to cook until sauce has reduced by about a third, about
20 minutes.

If you want a thicker sauce, prepare a roux by melting butter in a small
skillet set over medium heat, then whisk in flour until smooth and lightly
golden brown, about 5 minutes. Add roux to sauce, a spoonful at a time,
returning to a simmer between each addition, until sauce is thickened and
coats the back of the spoon.
Pour sauce over top of sliced brisket in baking dish. Bake in preheated
oven until heated through. Serve immediately.


A skilled Culinary Professional, and 2 star Michelin award winner in 2002 from L’auberges restaurant, Amsterdam, Netherlands. Recognized for a comprehensive knowledge of Italian & French cuisine and an innovative approach to setting the stage for a customized dining experience. Winner of golden certificate in Molecular Gastronomy in 2009, Berlin, Germany. More than 22 years of progressive experience managing the provision of fine dining for resorts, restaurants, country clubs, and clubhouses; refining the art of cooking; developing impressive menus; and preparing culinary dishes influenced by culturally diverse regions around the globe. Particularly committed to leaving patrons with an especially memorable dining experience.

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