Rice cooker · 120 Min · Serves 2
Tomato & Potato Beef Brisket Stew
Rich, slow-cooked beef flavor — with a few clever cheats doing most of the work.
What you need
Ingredients
- Beef brisket500 g
- Potatoes2
- Green kiwi1/2
Seasonings
- Non-alcoholic Bloody Mary MixAbout 500 ml
- Whiskey50 ml
- Chicken bouillon powder1 tsp
- Soy sauce1 tbsp
- Chopped cilantro / parsleyAs needed
Recommended Products
Non-alcoholic Bloody Mary Mix
Allergy notice
This recipe may contain ingredients or seasonings that trigger an allergic reaction.
Check every item carefully before cooking. If anything may be unsafe for you, choose another recipe.
Shortcuts, in order.
- STEP01
Prep
2 minPeel the potatoes and cut them into roughly 4 cm chunks;
Peel the green kiwi and use half;
Fully thaw the beef brisket and cut it into roughly 3 cm chunks.
- STEP02
Add the Beef Brisket and Kiwi
Place the beef brisket in the rice cooker.
Mash the green kiwi, add it to the beef, and toss briefly so the kiwi puree coats as much of the beef as possible.
- STEP03
Add the Potatoes and Seasonings
Place the potato chunks on top of the beef, then add all the remaining seasonings.
- STEP04
Cook
120 minClose the lid and cook on Stew/Soup mode for 120 minutes.
If your rice cooker only has a Cook mode, start one cooking cycle. After it automatically switches to Keep Warm, leave it for 30 minutes, then restart Cook mode.
Count from the moment you first started cooking and cook for a total of 120 minutes.
- STEP05
Finish
Open the lid and stir well.
Transfer to a suitable serving dish, sprinkle with chopped cilantro or parsley as desired, and—Cheat Complete!
Cheat Notes
If you don’t have whiskey, you can also use brandy, vodka, or tequila.
Do Not Be Reckless
Make sure the beef brisket is fully thawed. Otherwise, the recipe may not cook properly and could pose a food safety risk.