Ingredients

Method

• 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

Ingredients

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.”

Browse more slow-roast recipes here.