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
1 tsp salt
water or stock
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.