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Spicy Roast Brisket
This recipe is for a spicy beef brisket roast. It may be served with mashed potatoes.
Ingredients
ServingsOriginal: Serves 4–6 (calculated as 4)
- vegetable oil1 tbsp
- beef brisket, one piece, 2 pound1 kg
- onion, sliced or coarsely chopped1 cup
- celery, stalk, thinly sliced1 cup
- garlic, minced2 tsp
- cumin seeds, toasted and ground1 tsp
- whole black peppercorns, cracked1/2 tsp
- mustard powder2 tsp
- oregano, dried leaves2 tsp
- salt1/2 tsp
- tomato, fresh or canned, diced2 cup
- beef stock1/4–1/2 cup
- red wine vinegar2 tbsp
- brown sugar1 tbsp
- bay leaves2
- bell pepper, green or red, thinly sliced1
- chilli, medium or hot, optional1
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Heat oil in large heavy pot, add brisket, and brown on all sides.
Push meat to the side. Add onions and celery, and cook over medium heat until softened.
Add garlic, cumin, peppercorns, mustard, oregano, salt, and stir in.
Add tomatoes, beef stock, vinegar, sugar, and bay leaves. Add the tomato juice if desired.
Add 1 cup of boiling water, cover pot, and cook for 2 hours on low heat.
Inspect regularly to make sure there is enough liquid, adding water if necessary.
30 minutes before serving, add bell and chili peppers.