SLOW-ROASTED BRISKET with RED WINE & A LEEK and MUSHROOM MEDLEY
SERVES: 6 / COOKING & PREPARATION: 3 HOURS 30 MINUTES
2,5 - 3kg raisin rib or brisket
salt
Italian herbs
paprika
8 leeks, thinly sliced
3 cloves garlic, crushed
125ml (½c) olive oil
½c onion stock powder mixed with 750ml (3c) water
250ml (1c) red wine
2 cans (410g each) chopped Italian tomatoes
5ml (1t) sugar
250ml (1c) sweet soya sauce
250ml (1c) tomato sauce
500g button mushrooms, sliced
500g brown mushrooms, sliced
500g portobello mushrooms, sliced
sprigs of fresh rosemary
sprigs of fresh thyme 200°C.
1 Place the meat in a large roasting dish and rub with salt, Italian herbs and paprika. Roast in the oven, uncovered, for about 45 minutes, turning occasionally until brown on both sides.
2 In a pan, sauté the leeks and garlic in 2 tablespoons of olive oil until soft, then set aside.
3 In another pan, mix together the onion stock, wine, tomatoes, sugar, soya sauce and tomato sauce, then pour the mixture over the semi-roasted meat along with the leeks.
4 Cover the roasting dish and roast for 2 hours, turning the meat after an hour. Remove the roast from the oven.
5 While the meat is roasting, sauté the mushrooms in a pan in the rest of the olive oil until soft, then add them to the roast when it comes out of the oven, together with a few sprigs of rosemary and thyme. Return the meat to the oven and continue roasting for a further 45 minutes, or until tender.
6 Allow the meat to cool before removing it from the roasting dish.
7 Slice the meat and arrange on a serving dish. Pour the sauce over and garnish with more rosemary and thyme, if preferred.