Slow-roasted brisket and smoky beans

Slow-roasted brisket and smoky beans

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  • 6
  • Easy
  • Carb Conscious Dairy free Health conscious
  • 20 minutes
  • 4 - 5 horus
  • Creation Syrah-Grenache 2016

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

Cooking Instructions

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.

Hope Malau Recipe by: Hope Malau
View all recipes

TASTE's deputy food editor is a chef, author, family man and apparently, quite the fish-and-chips connoisseur.

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