Roast Brisket

Jenny Smith
Jenny Smith

Prep: 30min

Cook: 4-6h

Total: 4-7H

Yield: 6 servings

Dish: main meal

Cuisine: New Zealand


  • 1 Brisket 1 kg
  • 3 red onions
  • 2 tbsp of cooking oil
  • 2 tbsp balsamic vinegar
  • 1-2 tbsp of tomato paste
  • 1 tbsp Worcestershire sauce
  • Green beans
  • Spinach salad
  • Roast vegetables: Onion, capsicum, kumara, pumpkin, potato


  1. Caramelise onions in a frying pan with cooking oil and salt to taste. Add honey and balsamic vinegar on low heat for 10-15 minutes.
  2. Add tomato paste, Worcestershire sauce and stir through
  3. Cover brisket in sauce, add 2 tbsp water to the roasting dish and roast covered at 150c for 4-6 hours. Cover with tinfoil crimped around over the edges.
  4. 1 hour before serving, pop roast vegetables in the oven coated in a little oil.
  5. Steam green beans and/or make a basic spinach leaf salad with balsamic vinegar and olive oil as the dressing. Feta cheese is also delicious with this meal.
  6. Serve as a big sharing meal like below. Perfect for a Sunday family roast.

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Keywords: Roast Brisket, Brisket, Caramelise onions