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Slow-roasted brisket and smoky beans

4 - 5 horus

Slow-roasted brisket and smoky beans

By Hope Malau

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 4 - 5 horus

Ingredients

3 T olive oil
2 kg beef brisket
2 red onions, chopped
5 cloves garlic, crushed
1⁄2 cup red wine
1 T smoked Spanish paprika
2 t chilli flakes
3 sprigs rosemary
1 litre beef stock
1 x 400 g can red kidney beans, drained and rinsed
1 x 400 g can black beans, drained and rinsed
1 x 400 g cannellini beans, can drained and rinsed
A few drops Woolworths Lazy Kettle hickory liquid smoke
2 x 400 g cans Woolworths cherry tomatoes
2–3 T tomato paste
Sea salt and freshly ground black pepper, to taste

Method

Preheat the oven to 160°C.

Heat a little oil in a large pan over a high heat and sear the brisket on both sides until golden and slightly blackened on the edges.

Reduce the heat slightly, add the onions and garlic and soften for 5 minutes.

Add the red wine and allow the alcohol to cook off. Add the paprika, chilli flakes and rosemary, fry for 1 minute, then add the stock. Bring to
a simmer, cover and roast for 4–41⁄2 hours, or until very tender.

Remove the meat from the pan and reduce the pan juices until there is about 2 cups of liquid left. Add the beans, a few drops of liquid smoke, the tomatoes and tomato paste, and seasoning. Return the meat to the pan and cook for a further 30 minutes to 1 hour, or until tender enough to pull apart.

Cook's note: This is one of the simplest and most cost-effective recipes you will ever make, so it’s really worth the longish cooking time. Serve in taco shells or with buttery mash.”

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Slow-roasted brisket and smoky beans

Slow-roasted brisket and smoky beans

Ingredients

Method