The Butcher’s Cabinet Episode 5 – Beef Belly (Brisket, Ribs, Skirt Steak, Flank Steak, Hanging Steak)

The Butcher’s Cabinet Episode 4 – Cube Roll (Scotch Fillet, Rib Eye, Cattleman Cutlets, Tomahawk Steaks)
January 27, 2019
Episode 6: Mince and Sausages
February 10, 2019

Finishing up the beef forequarter, join Holly the Butcher as she looks into the cuts of meat found on a cow’s belly: Brisket, Ribs, Skirt Steak, Flank Steak and Hanging Steak.


Brisket roast, trimmed.

Beef Ribs:

  • 2-3 ribs per person.
  • Marinade of choice.
  1. Cover the ribs in marinade and leave in fridge (covered) over night.
  2. Place ribs in slow cooker on low for 8 hours.
  3. Serve hot with a good beer, whiskey or glass of red wine.


Beef Brisket:

  • 2kg brisket, skirt and/or flank steak, trimmed (the less pieces, the less you have to pull apart later).
  • 1 onion, diced finely.
  • 3 tablespoons paprika.
  • 2 tablespoons garlic powder (can be substituted with 2 cloves garlic, crushed).
  • 1/2 teaspoon cayenne pepper.
  • Salt and pepper to taste.
  • 125ml/1/2 cup malt vinegar.
  • 250ml/1 cup tomato sauce/ketchup.
  • 120g/1/2 cup brown sugar, packed in.
  • 2 tablespoons Worcestershire sauce.
  • For extra heat, add chilli flakes to taste (beware: they get hotter as they stew!).
  1. Pour in half the ingredients. Place brisket in slow cooker, and cover in the rest. Add 1/4 cup of water if you prefer a stew.
  2. Cook on high for 8 hours.
  3. Break brisket apart with a fork.
  4. Serve on bread rolls, or as part of a plate. Best served with coleslaw, pasta salad or potato salad (something creamy).

Time Stamps:

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