Olwyns Brisket Roast

Jenny Smith
Jenny Smith

Prep: 4hour

Cook: 4hour

Total: 8hour

Dish: main meal

Cuisine: New Zealand

Ingredients

  • 1kg brisket roast
  • 1 tbsp cooking oil
  • 1 onion
  • 1 leek
  • 2 cloves of garlic
  • Tomato paste
  • 1 can of tinned tomatoes
  • 2 cups of beef stock
  • 1 can of red kidney beans
Spices
  • 1 dessert spoon of paprika
  • 1 tsp of cumin powder
  • 1/2 tsp of cayenne pepper
  • salt to taste
 

Method

  1. In a frypan heat cooking oil and add diced onion, leek and crushed garlic
  2. Fry for 2-5 mins until onions and garlic are browned
  3. Add spices and fry off for 30 seconds
  4. Add tomato paste and fry for 2-5 minutes
  5. Rub the paste over the brisket and pop into a casserole dish
  6. Add the can tinned tomatoes and beef stock at top
  7. Pop onto roast for 4-6 hours at 150c
  8. 10 mins before serving remove from the oven and shred brisket using 2 forks. Add the tinned beans. Return to the oven and cook for further 10 minutes.
  9. Done,  it can be kept in the fridge, sealed, for up to the week.
  10. Serve in a wrap or with potato mash and seasonal veg or even on steamed rice.

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Keywords: Olwyns Brisket Roast, Brisket Roast, Brisket