SLOW-BRAISED BRISKET

Slow-Braised Brisket

Ingredients

• 1.5 kg pickled brisket

• 3 bay leaves

• 3 tbsp oil

• 1 tsp black pepper

• 3 carrots, cut into chunks

• 1 kg potatoes

• 2 onions, left whole (peeled)

• 6 garlic cloves, crushed

• 500 ml boiling water

Instructions:

Rinse the brine off the meat and pat dry with kitchen paper.

Heat the oil in a large ovenproof pot or Dutch oven.

Brown the brisket well on all sides.

Add the bay leaves, garlic, pepper, carrots, and whole onions to the pot.

Pour in the boiling water so the meat is about two-thirds covered.

Place a sheet of wet parchment paper directly on the meat, then cover with a lid.

Preheat oven to 160 °C.

Place the pot in the oven and cook for 5 hours.

After 5 hours, add the potatoes around the brisket.

Reduce oven to 120 °C and cook for 1 more hour, until the meat is tender and the potatoes are soft.

Slice the brisket against the grain and serve