Breakfast with Patricia de Lille

DESCRIPTION: Serving a crowd on a budget? Look no further than this no-fuss, makeahead slow-cooked brisket with beer and onion gravy recipe.

INGREDIENTS: 1 tbs (15ml) rosemary; leaves only, chopped 1.5-1.8kg brisket 2-3 medium onions; peeled and thinly sliced 1 can (450ml) lager 3-4 garlic cloves; peeled and finely chopped 1 tbs (15ml) brown sugar 1 tbs (15ml) Dijon mustard 2 tbs (30ml) olive oil 1 tsp (5ml) black pepper 2 tsp (10ml) ground cumin 1 tsp (5ml) paprika 1 tsp (5ml) cayenne pepper 2 tsp (10ml) salt

METHOD:

● Mix garlic, brown sugar, mustard, oil, black pepper, cumin, paprika, cayenne pepper, salt and rosemary together. Rub all over brisket. Place in an ovenproof dish, cover and refrigerate overnight.

● Remove from the fridge and leave at room temperature for about 1 hour. ● Preheat oven to 140°C. ● Lift brisket and scatter onions on to the base of the dish. Return brisket, fat side up. Add the can of beer and 1 cup water. Cover with foil and place in the oven for 5-6 hrs, or until the meat is very tender.

● Remove the foil and increase heat to 200°C. Roast for 10-15 min or until the brisket has browned and juices have thickened to form a gravy.

● Remove the meat from pan, and shred.

● Serve with creamy mashed potato or cauli mash and roast vegetables.

● To freeze the brisket, transfer whole or shredded, along with its juices, to a freezer-proof container. Defrost completely, then reheat in a preheated oven at 160°C for 1-1½ hrs.

Tip: Serve leftovers with fresh rolls and coleslaw or toss through pasta with Parmesan shavings and a drizzle of olive oil.

Serves: 8