Slow cooked beef brisket with cinnamon and orange sauce.

Method

1. Place the stewed oranges, cinnamon sticks, onions and garlic in the pot (or the electric pot - slow cooker).

2. Marinate the fillet with cumin and cinnamon and transfer to the pan.

3. Add the saffron, bay leaves, broth, soy sauce, honey, orange peel and its juice, cover with the lid and cook at medium temperature for 4 hours.

4. Uncover, add sugar and cranberries and continue baking for another 2 hours.

5. The meat at this point will have softened, so remove it, transfer it to a plate and shred it into thin pieces with 2 forks.

6. Transfer the remaining liquid to a saucepan and boil it over high heat until it thickens well into a sauce. Remove the cinnamon sticks, bay leaves and orange pieces that remain. Pour the sauce over the beef fillet.

7. Serve with baby potatoes or rice and sprinkle with parsley.

Nutritional information (per 100gr)

Calories: 154kcal 

Fat: 8,6gr

Saturated Fat: 3,8gr

Carbohydrates: 5,8gr

Fibre: 0,9gr

Sugar: 2,5gr

Protein: 13,7gr