Savoury Slow Roast Brisket
- Ready In:
- 3hrs 40mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 3 kg beef brisket, as un-fatty as possible
- salt and pepper
- 3 large onions, sliced
- 3 large carrots, diced
- 3 slice bacon, chopped
- 3 garlic cloves, chopped
- 1 green pepper, seeded and diced
- 118.29 ml parsley, chopped
- 3 ml celery salt
- 3 ml dried thyme
- 3 ml dried oregano
- 375 ml red wine
- 375 ml beef stock
directions
- Rub salt and pepper all over brisket.
- Brown on all sides in pan then remove to cool.
- Place pan drippings into casserole place all vegetables into dish.
- Sprinkle celery salt, thyme and origanum over.
- Put meat on top of vegetables.
- Pour in wine and stock.
- Cover loosely with foil and bake at 160C for 1 ½ hours.
- Turn meat over and continue baking for 2 more hours.
- Remove meat, pour over a little of the gravy and thicken the rest.
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RECIPE SUBMITTED BY
Bokenpop aka Mad
Milford, Delaware
I was born and raised in South Africa but now live in Delaware USA. Since I can remember I have been cooking! My first real cooking experience was when I was 7. I came home from school one afternoon and felt like French toast. My elder brother was home with his friends and did not want to make it for me, so I got a pan out, put it on the stove, turned the stove on to high. After that I could not remember what to do, but I knew that French toast involved bread so I put the bread in the hot pan without grease and poured milk over it! Oy vey... My brother's friend asked me what I was trying to make and I told him. He laughed and told me I was making it wrong but he also taught me how to make French toast the right way. I came home every day after that and made French toast. I felt so confident with the little bit of knowledge I had acquired that I soon started experimenting with other things. Nothing was going to stop me! The first full meal I ever made for my family was boiled rice and oven roasted chicken pieces with a steamed vegetable medley. I was 8 years old and my mom was in hospital. My dad was struggling to hold down an intensely busy job, keep the family going and be with my mom, so I thought I would help him. I don't think he believed that I had done it on my own. I remember telling him that I read in a cookery book how to make a roast chicken but I did not know what "a" rosemary was so I just put the chicken in the dish without it. Decades later with a myriad tried and tested recipes behind me - flops and failures included - I know my way around any food item and kitchen utensil, much to my family's delight!