Ingredients

Method

• sea salt and freshly ground black pepper, to taste 
• 1 T olive oil
• Woolworths Brisket 1.2 kg, cut into thick strips
• 1 red onion, quartered
• 1 garlic bulb, halved
• 5 g rosemary
• 2 g bay leaves
• 1 x 70 g Woolworths Tomato Paste
• 2 cups Bellevue Malbec
• 400 x g Woolworths Chopped Tinned Tomatoes
• 2 cups beef or vegetable stock
• 12 x 17 g Woolworths Mini Butter Rotis
• 1 cup Woolworths Double Cream Plain Yogurt
• 5 g parsley, finely chopped
• 5 g watercress, finely chopped
• 1 T olive oil

Method

Ingredients

1. Season the meat well with salt and pepper. Heat the oil in a large pan (that is oven safe and fitted with a lid) over high heat and brown the meat until golden brown for 5 - 7 minutes each side. Remove from the pan, place on a plate and set aside.

2. Brown the onion and garlic in the leftover oil, for 2 - 3 minutes until golden. Add the tomato paste and herbs and saute for a further 2 minutes.

3. Deglaze the pan with the wine, scraping off any bits that caught on the bottom of the pan with a wooden spoon. Reduce to half.

4. Add the tinned tomatoes and stock. Place the lid on the pot and in a preheated oven of 160C for 1.5 - 2, or until it falls off the bone and is easy to pull apart.

5. Warm the rotis in the warm oven for 5 - 7 minutes, or until soft and pliable. Top with a dollop of yogurt, some meat and a scattering of cherries.

6. Mix the herbs with olive oil and season with a little salt. Drizzle over the rotis.

Find more beef brisket recipes here

Recipe and production: Marcelle van Rooyen

Food assistant: Bianca Jones

Photography: Jan Ras

Videography: Romy Wilson

Bellevue's Malbec, crafted exclusively for Woolworths, is bold and unmistakably South African with deep fynbos character and hints of rosemary that slow-braise beautifully into the brisket.

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