Beef Brisket Pot Roast
Beef Brisket Pot Roast
This is an ultimate comfort dish during the cold months. Set your slow cooker in the morning before you go out & about, then you’ll come home to a hearty lamb ragu. Make a big pot—you can enjoy it over a few days or freeze some for a later day.
Servings 9 people
INGREDIENTS
- 1.5 kg Pure South Handpicked Beef 55 Day Aged Brisket
- 2 tbsp avocado cooking oil
- Pinch of salt & pepper
- 2 red onions, sliced
- 3 garlic cloves, crushed
- 1 sprig thyme
- 2 sprigs rosemary
- 4 bay leaves
- 11/2 cups beef stock
- 2 tbsp tomato paste
- ½ cup red wine
INSTRUCTIONS
- Preheat the oven to 160°C.
- Season the beef well all over with salt and pepper. Heat oil in a large flameproof casserole and brown the beef over a high heat for 8–10 minutes, turning every couple of minutes. Remove the beef from the casserole and set aside.
- Fry the onions in the same casserole for 5 minutes or until browned. Stir in the garlic and herbs. Return the beef to the casserole. Stir the tomato paste into the hot beef stock and pour around the beef. Add the wine and bring to a gentle simmer on the hob. Cover with a lid and cook in the oven for 2 hours.
- Remove from the oven, turn the meat over. Baste the meat with the surrounding sauce. Return to the oven to cook for a further 2–2.5 hours, until the meat is tender and can be pulled easily with a fork.
- Cover with foil to keep warm and rest for 20 minutes.
- Serve with roast potatoes, carrots, steamed greens and mustard jus.
