Glazed beef brisket
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.