When we’re busy on a Sunday but I still want the comfort of Sunday dinner I’ll make a slow cook dish like beef brisket. A low heat over several hours results in tender beef, a ready made gravy and perfectly cooked veggies. You can add potatoes to the pot as well for a complete meal but I love brisket with mashed potato or mashed swede . You can slice the beef or pull it apart for a different texture. The leftovers are fantastic in my Baked Brisket Penne recipe.
Serves 2 Adults & 2 Kids with leftovers
1kg beef brisket
1 large onion
4 large or 6 medium carrots
6-8 cloves of roasted garlic (or 1 head of uncooked garlic, peeled)
small handful of fresh thyme and sage (or 1 tsp of each dried)
1 large cinnamon stick
1 piece of peeled ginger
1 star anise
1 tsp salt
1/2 tsp ground black pepper
2 tbsp olive oil
- Pre-heat the oven to 170° (150° Fan). Rub the meat all over with the salt and pepper mix.
- Heat the olive oil in a large cooking pot with a lid then brown the meat all over. Crush the roasted garlic and spread over the meat or add the raw cloves straight to the pot.
- Peel and slice the onion into half moon then tuck them under the meat. Peel the carrots and leave them whole. Add the herbs, spices and carrots to the pot then add the water and put the lid on.
- Roast in the over for 3-4 hours. Remove the lid for the last 30 minutes to reduce the gravy. Either remove the meat, let it rest for 10 minutes then slice or pull the meat apart in the pot using two forks.