Slow roasted beef brisket

Simple, delicious and extra kind on the budget.

Serves 4-6

Shopping List

1kg beef brisket
1 teaspoon sea salt flakes
¼ teaspoon cracked black pepper
1 head of roasted garlic pureed
1/8th teaspoon chilli powder
½ teaspoon dried marjoram
80ml vegetable oil
2 tablespoons orange marmalade or preserve
Selection of roasted vegetables, I would recommend Brussel sprouts, field mushrooms, Spanish onion, pumpkin and red capsicum.

  • Step 1

    Preheat the oven to 200C. Place the beef brisket in a bowl and add rub in all of the ingredients making sure that they are evenly coated.

  • Step 2

    Place on a cake rack and place in oven and cook for 30 minutes at 200C, then turn the oven down and roast at 140-150C for a further 2 ½ - 3 hours.

  • Step 3

    Coat the vegetables in olive oil, salt & pepper and roast for 25-35 minutes or until golden brown and cooked through.

  • Step 4

    Take out, let rest for 15 minutes then slice thinly over the roasted vegetables or layer into a brioche style bun with relish and eat on the run.