Categories: Beef
Ingredients
- 1.5 tbsp. veg oil
- salt and pepper
- 0.75kg rolled beef brisket
- 1 large red onion, peeled and sliced
- 1.5 tsp smoked paprika
- 1/2 tsp cinnamon
- 1/4 tsp cayenne
- 2 tbsp. dark brown sugar
- 1 tbsp. honey
- 1 tbsp. water
- 3 cloves garlic, peeled and crushed
- 1x400ml tin of chopped tomatoes
- 520ml hot beef stock (water with three stock cubes is fine)
- 1 tbsp. Worcestershire sauce
- 1 tbsp. dark soy sauce
- 1 tbsp. brown sauce/HP Sauce (you could use A1 Steak sauce if you can't get HP)
- 1 tbsp. light brown sugar
Directions
- Heat oven to 140C
- Heat oil in a large casserole pan on a high heat. Season the brisket with salt and pepper, place in the pan and then brown on all sides. Take the brisket out of the pan and place on a plate.
- Turn the heat down to low, place the sliced onion in, season with salt and pepper and gently cook for 5 minutes, stirring regularly until they’ve softened.
- Whilst the onions are cooking, mix the paprika, cinnamon, cayenne, dark brown sugar, honey and water in a small bowl. Spread half of it over the brisket.
- Add the garlic to the onions and give a stir. Allow to cook for 30 seconds, then add the tinned tomatoes, stock, Worcestershire sauce, soy sauce and brown sauce. Bring to the boil and then place the marinated brisket on top. Place a lid on the pan and place in the oven for 3 hours (check it occasionally. If it starts to look too dry, add in a splash of water).
- After three hours, take out of the oven and give everything a little stir.
- Spread the rest of the marinade on the brisket, sprinkle with the light brown sugar and a pinch of salt and pepper. Turn up the oven to 200c and cook uncovered for 20-30 minutes until the brisket is dark and sticky looking. Take out of the oven, leave to cool a little and then shred the meat in the sauce.
- Serve with spinach laced rice and sweet chilli jam if you like.