Name: Slow-roasted beef brisket
Prep time: 10 min
Cook time: 155 min
Total time: 165 min
Yield: 1
Ingredients: 18.20 gm olive oil; 1kg beef brisket pot roast; 2 large carrots, sliced thickly; 3 red onions, quartered lengthways; 2 sprigs rosemary; 250ml red wine; 2 sachets squeeze-on concentrated beef stock; 2 large zucchini, sliced thickly; 125.00 ml chopped fresh parsley; Mashed potato, to serve

Slow-roasted beef brisket

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Prep Time:
10 minutes

Cook Time:
155 minutes

Total Time:
165 minutes

Ingredients:

1kg beef brisket pot roast
2 large carrots, sliced thickly
3 red onions, quartered lengthways
2 sprigs rosemary
250ml red wine
2 sachets squeeze-on concentrated beef stock
2 large zucchini, sliced thickly
125.00 ml chopped fresh parsley
Mashed potato, to serve

Instructions:

Preheat the oven to 140°C. Heat oil in a large casserole over medium heat, then brown the beef on all sides, removing any excess fat. Add rosemary, wine, and stock concentrate. Cover the meat with a sheet of baking paper and a tight lid to seal in moisture. Roast in the oven for 1 1/2 hours. After, turn the meat, add carrots and onions, and continue roasting for another hour. In the final 10 minutes, add the zucchini and cook until done.
Take out the meat and vegetables from the casserole dish, cover with foil, and let the meat rest for 5-10 minutes. Meanwhile, place the uncovered casserole over high heat for 5 minutes to reduce the liquid. Remove any fat from the surface and mix in the parsley.
Plate the sliced meat and vegetables on top of a bed of creamy mashed potatoes, then generously ladle the sauce over the dish.

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