Roast Beef Brisket, Mash and Vegetables
Servings 6
Difficulty Beginner
Total Time 3 hours COOK MODE
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INGREDIENTS
- 1.5 kg rolled and de boned beef brisket
- 3 Tbsp Hinds Spices Southern Grill All in One Seasoning
- 5 Tbsp vegetable oil
- 50 g butter or baking margarine
- 2 large onions, halved and sliced
- 3 celery sticks, finely chopped
- 2 carrots, sliced
- 2 cups beef stock
- 2 tsp Hinds Spices Parsley
- 2 tsp Hinds Spices Mixed Herbs
- 2 bay leaves
- 2 tsp honey
- 2 Tbsp soya sauce
- 2 Tbsp cornstarch
METHOD
- Preheat the oven to 170°C. Pat the brisket dry with kitchen paper and coat in Hinds Spices Southern Grill All in One Seasoning. Heat 2 tablespoons of oil in a deep casserole and brown the beef all over. Remove from pan. Reduce heat, add butter and fry the onions, celery, carrots and mushrooms for 7 minutes.
- Return beef to the pan and add the stock, Hinds Spices Parsley, Hinds Spices Mixed Herbs, bay leaves and honey. If necessary, add water so that the liquid covers about two-thirds of the beef. Season, bring to a simmer, cover tightly, and cook in the oven for 20 minutes. Reduce heat to 140°C and cook for 2 hours, turning twice, until tender.
- To make the gravy, turn the oven to 170°C. Lift out the beef, cover with foil and keep warm. Strain the liquid from the dish into a small pot. Bring the liquid to a boil and mix together the soya sauce and cornstarch. Add to the pot, whisk continuously until it comes back up to the boil and simmer until thickened.
- Serve with roast vegetables and mash.
