SLOW-COOKED BEEF BRISKET

Beef brisket is an inexpensive boneless cut of meat that’s full of flavour and often cured or smoked. It’s also one of the best cuts of meat for long, slow cooking. I love this recipe because I can prepare it quickly and forget about it in the oven while doing other chores. When it’s done, you’ll have a pot full of rich, tasty, melt-in-the-mouth comfort food.

SERVES 10-12 PREPARATION: 15-20 MIN COOKING: 4-5 HOURS RESTING: 30 MIN 3kg beef brisket salt and pepper 60ml (¼ c) oil 3 onions, chopped 1 green pepper, seeded and chopped 2 bay leaves 15ml (1T) crushed dried chilli 6 garlic cloves, chopped 30ml (2T) mustard powder 30ml (2T) paprika 45ml (3T) brown sugar 30ml (2T) tomato paste 250ml (1c) Worcestershire sauce 750ml (3c) warm water

TO SERVE coleslaw or vegetables

Preheat the oven to 160°C. 1 Season the brisket with

salt and pepper. 2 In a pot, heat the oil, then place the brisket in the pot and brown the meat on all sides. 3 Remove the meat from

the pot and set aside. 4 In the same pot, add the onions, green pepper, bay leaves and crushed chilli, and fry until the onions are golden brown. 5 Add the rest of the ingredients and cook for 10 minutes. Return the meat to the pot and add the water. Cover with the lid and cook slowly in the oven for 4 to 5 hours. 6 To serve Serve with fresh coleslaw in summer or with warm vegetables, like purple cabbage, pumpkin and yellow beetroot, in winter.

If you don’t have an ovenproof pot with a lid, transfer the meat and onion mixture to a deep oven pan, pour over the water and cover tightly with foil.