Savoury Slow Roast Brisket |
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Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 8 |
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This is a slow weekend dish but worth it. The delicious aroma whilst cooking is quite something and will ensure that everyone eating will have a good appetite! Ingredients:
2 1/2 kg beef brisket, as un-fatty as possible |
salt and pepper |
3 large onions, sliced |
3 large carrots, diced |
3 slices bacon, chopped |
3 garlic cloves, chopped |
1 green pepper, seeded and diced |
1/2 cup parsley, chopped |
3 ml celery salt |
3 ml dried thyme |
3 ml dried oregano |
375 ml red wine |
375 ml beef stock |
Directions:
1. Rub salt and pepper all over brisket.
2. Brown on all sides in pan then remove to cool.
3. Place pan drippings into casserole place all vegetables into dish.
4. Sprinkle celery salt, thyme and origanum over.
5. Put meat on top of vegetables.
6. Pour in wine and stock.
7. Cover loosely with foil and bake at 160C for 1 1/2 hours.
8. Turn meat over and continue baking for 2 more hours.
9. Remove meat, pour over a little of the gravy and thicken the rest.
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