This recipe for Slow Roast Beef Brisket is super simple to prepare and can be left to cook relatively unsupervised

1,5kg brisket or other slow-cook cut of beef
2 carrots, 1 onion and 1 celery stick, roughly chopped
1x400g jar Peppadew Tomato and Basil Pasta Sauce
2 cloves garlic, left whole
2 bay leaves
2 tsp hot dry mustard powder
sprigs thyme
1 tsp salt
1x330ml beer
water or stock

How to
Place all ingredients in a casserole dish with a tight-fitting lid.

Fill with water or stock to just cover the meat.

Cook in a 160°C oven for 2½-3 hours, until the meat falls apart.

Remove the beef to rest.

Strain and simmer the liquid in a pot to reduce and make gravy. Adjust seasoning.

Serve with large floury rolls and coleslaw.

Recipe courtesy of Peppadew International.

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