Great value Archives

Parmigiano Reggiano

Tomato risotto with fresh basil

45 minutes

Chicken recipes

Roast rosemary chicken with mushrooms

40 minutes

Aliums

Roast garlic and beetroot salad

20 minutes

Brunch recipes

Spiced citrus, star anise, cardamom pancake stack

15 minutes

Biscuit recipes

Ginger biscuits with peanut butter

7 minutes

Roast chicken

Roast chicken, tomatoes and basil

1 hour

Apple recipes

Spinach risotto

30 minutes

Cake recipes

Gluten-free orange-and-lemon hazelnut cake

50 minutes

Brinjal recipes

Brinjal, dhania and feta freeform tart

35 minutes

Bacon recipes

Buttermilk fudge with bacon and pecans

15 minutes

Beef recipes

Slow-roasted brisket

3 hours

Slow-roasted brisket

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 3 hours

Ingredients

400 g baby carrots
300 g baby leeks, sliced lengthways
4 cloves garlic, crushed
200 g pitted Kalamata olives
40 g Woolworths dried exotic mushrooms
500 g pickling onions, peeled
4 sprigs sage
4 sprigs rosemary
4 bay leaves
1 x 400 g can Italian chopped tomatoes
2 T tomato paste
4 cups good-quality beef stock
2 cups water
± 3.5 kg beef brisket
sea salt and freshly ground black pepper, to taste
250 g barley

Method

1 Preheat the oven to 180°C. Place the carrots, leeks, garlic, olives, dried mushrooms, onions, sage, rosemary and bay leaves in a large roasting dish and cover with a lid.

2 In a separate bowl, mix the canned tomatoes, tomato paste, stock and water, then pour into the roasting dish.

3 Add the brisket and season to taste. Cover and roast for 3 hours.

4 Check the brisket every 45 minutes to ensure the dish isn’t dry; top up with water if necessary.

5 Add the barley after 2 hours’ cooking time and cook until the meat is pull- apart tender and the barley is tender.

Discover more roast recipes here.

Potato latkes

Preserved lemon sesame cake with cream cheese frosting

Three-cheese cabbage bake

Tamarind-flavoured Thai chicken curry

Tomato risotto with fresh basil

Roast rosemary chicken with mushrooms

Roast garlic and beetroot salad

Spiced citrus, star anise, cardamom pancake stack

Ginger biscuits with peanut butter

Roast chicken, tomatoes and basil

Spinach risotto

Gluten-free orange-and-lemon hazelnut cake

Brinjal, dhania and feta freeform tart

Buttermilk fudge with bacon and pecans

Slow-roasted brisket

Slow-roasted brisket

Ingredients

Method