Beef brisket is fantastic for slow cooking. Try this mouth-watering slow roast with mashed potatoes and some greens.
- 1 piece of rolled brisket around 4in in diameter
- 30ml (2 tbsps) vegetable or olive oil
- Ground cumin, coriander and cinnamon
- 3-4 cloves of garlic, sliced thin
- 5-10 bay leaves
- Preheat oven to 140C (285F). Place one large sheet of aluminium foil in a baking tray and put the beef on the foil.
- Pour the oil in a bowl and measure in the spices: for every 450g (1lb) of brisket 2.5ml (½ tsp) of coriander and cinnamon, and 5ml (1 tsp) of cumin. Lots of black pepper and mix together.
- Rub the spice oil over the top and sides of the joint. Lay the bay leaves and garlic on top. Now pull up the foil at the sides and ends of the joint, place a second sheet of foil on the beef and by folding the edges to make as good a seal as you can. It must be sealed well, so sometimes a third sheet underneath will provide extra insurance against tearing.
- Place the roasting tin in the oven and cook for about;4 hours, till the beef feels very soft to the touch.
When the beef is done, leave it in the turned-off oven for 20 minutes to ‘rest’, then open the parcel and carefully lift the beef onto a platter without piercing it. Pour the liquid into a gravy jug and skim off any fat.
- Serve the joint in thick slices with the liquid as gravy. Best served with mustard to taste, roast, boiled or mashed potatoes and either a few greens or a salad.
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