Serves:4 – 6
1.2kg piece rolled beef brisket (from the meat counter)
1 tbsp olive oil
1 large onion, roughly chopped
6 cloves garlic, roughly chopped
100g dark brown soft sugar
2 tbsp smoked paprika
1 tbsp mustard powder
1 tsp cayenne pepper
500ml beef stock
2 tbsp Worcestershire sauce
1. Preheat the oven to 150°C, gas mark 2. Season the brisket all over. Heat the olive oil in a medium saucepan and cook the onions for 5 minutes until starting to soften, then stir in the chopped garlic and cook for a further minute.
2. Stir in the sugar, paprika, mustard and cayenne then add the passata, beef stock and Worcestershire sauce. Bring to a simmer and cook for just 10 minutes. Using a handheld stick blender, process the sauce until smooth.
3. Place the brisket on a roasting tray (or ovenproof casserole with a tight-fitting lid). Pour the sauce on the top. Cover securely with a double-thickness of foil (or the dish lid) and place in the middle of the oven to cook slowly for 4 hours, after which the meat will be tender.
4. Remove the brisket from the dish and place on a carving board lightly covered with foil. Place the sauce on the hob and simmer for 20 minutes until reduced and thickened. Carve the beef into thick slices and serve with the sauce, creamy mash and greens.
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