Preparation: 15 minutes | Cooking: 3 hours | Serves: 6
- 1¼ kg beef brisket, rolled and tied
- 1 tbsp olive oil
- 2 brown onions, thinly sliced
- 2 carrots, peeled, chopped
- 1 fennel bulb, chopped
- 3 sprigs thyme
- 2 bay leaves
- 400 g can diced tomatoes
- 1 cup (250ml) salt-reduced beef stock
- 600 g baby red potatoes, halved
- ½ cup Sicilian olives
- 200 g green beans, cut into 3cm lengths
- Steamed silverbeet, chopped chives, to serve
- Preheat oven to 160°C (140° fan-forced).
- Season brisket with sea-salt and pepper. Heat oil in a large ovenproof casserole dish over medium-high heat. Cook the beef for 5 to 7 minutes or until browned, turning regularly. Set the beef aside on a plate.
- Add onions, carrots and fennel to same dish and cook for 5 minutes or until slightly softened. Stir in the thyme and bay leaf and cook for 1 minute.
- Return the beef to the dish, on top of the vegetables. Pour tomatoes and stock around the beef and bring to a simmer. Cover with a lid and place in the oven. Cook for 2 ½ hours, turning beef halfway through cooking, adding potatoes after 1 ½ hours cooking. Remove lid after 2 ½ hours and cook for a further 30 minutes uncovered. Remove meat from dish, set aside on a plate and rest for 20 minutes before thinly slicing. Add olives and beans to vegetables, replace lid and set aside while meat rests.
- Serve sliced brisket with vegetables, sauce and silverbeet. Sprinkle with chives.
- This recipe can also be served with polenta, couscous or sweet potato/regular potato mash.
- Add ground coriander, cumin or chilli to the dish for extra flavour.