Main Meals Archives

Beef recipes

Classic beef stroganoff

15 minutes

Beef recipes

Biltong-and-Parmesan burgers

10 minutes

Brinjal recipes

Grilled brinjal rolls with tomato salsa

Roast chicken

Roast chicken, tomatoes and basil

1 hour

Avocado recipes

Strawberry, avocado and smoked salmon salad

Apple recipes

Spinach risotto

30 minutes

Pork recipes

Tomato, chorizo and butter bean pot with garlic toast

10 minutes

Seafood recipes

Sesame-crusted seared salmon with crushed minted peas and beetroot

2 minutes

Brinjal recipes

Brinjal, dhania and feta freeform tart

35 minutes

Asian recipes

Udon-and-salmon bowl

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.

Spinach lasagne

Apple, honey and almond cake

Chicken in tomato sauce

Roast rosemary chicken with mushrooms

Classic beef stroganoff

Biltong-and-Parmesan burgers

Grilled brinjal rolls with tomato salsa

Roast chicken, tomatoes and basil

Strawberry, avocado and smoked salmon salad

Spinach risotto

Tomato, chorizo and butter bean pot with garlic toast

Sesame-crusted seared salmon with crushed minted peas and beetroot

Brinjal, dhania and feta freeform tart

Udon-and-salmon bowl

Slow-roasted brisket

Slow-roasted brisket

Ingredients

Method