Glazed beef brisket

Australian Women’s Weekly NZ - - MOTHER'S DAY LUNCH - BY MIKKI FINK

SERVES 10 7 onions, sliced 2 cups (500ml) beef stock 2kg beef brisket, some fat left on

SPICE RUB

1 ta­ble­spoon mus­tard pow­der 1 heaped ta­ble­spoon gar­lic gran­ules 1 heaped ta­ble­spoon dried pars­ley flakes 2 tea­spoons sea salt

GLAZE

¼ cup (55g) brown sugar ¼ cup (60ml) tomato sauce ¼ cup (60ml) Di­jon mus­tard

1 Pre­heat oven to 160°C (140°C fan-forced). You will need a large roast­ing pan. 2 Put the onion into the pan and pour over the stock. 3 SPICE RUB In a bowl, mix the mus­tard pow­der, gar­lic, pars­ley and salt to­gether and rub over both sides of the brisket. Place the brisket on top of the onion. 4 Cover the dish with foil, place in the oven and roast for 2 hours. Un­cover and con­tinue to roast for a fur­ther hour or un­til fork-ten­der, bast­ing from time to time. 5 GLAZE Mean­while, in a bowl, mix to­gether the sugar, tomato sauce and mus­tard. Spread on top of the cooked brisket; roast for an ad­di­tional 30 min­utes. 6 To serve, place the brisket on a plat­ter, pile the onion on top and slice thickly.

Glazed beef brisket

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