Recipe for slow-roasted Brisket – tender on the inside and sweet ‘n spicy on the outside.
2 1/2 kg brisket
2 tablespoons honey
2 teaspoons smoked paprika
6 cloves minced garlic (2 teaspoons or so)
1 packet clear onion soup powder
2 carrots roughly chopped
1 large onion roughly chopped
Empty the onion soup powder into a bowl and add the honey, paprika and garlic. Mix to form a paste.
Coat the outside of the brisket with the paste and rub it into the meat very well.
Place the brisket into a cast iron roasting dish, toss in the vegetables, put on the lid and place in a hot 220 Celsius oven for 3 hours.
Then remove the lid, reduce the temperature to 180 Celsius and roast for a further 1 hour or until the exterior is well browned. (It may begin to look very dark but that is the sweet and spicy crust as it should be)
Before slicing, let the roast rest in the roasting pan for at least 1/2 an hour. This ensures that the juices do not flow out when sliced and retains the juiciness.
Serve hot or cold.