About this recipe:Brisket is an inexpensive cut of beef taken from just below the shoulder, and benefits from slow cooking and braising. This recipe results in fork-tender beef that melts in the mouth! Enjoy as an alternative to your Sunday roast.
1.8kg beef brisket joint, trimmed of fat
salt to taste
1 large onion, sliced
1 tablespoon dark brown soft sugar
1 beef stock cube, crumbled
2 tablespoons coarsely ground black pepper
2 teaspoons minced garlic
1 bay leaf
1/4 teaspoon dried thyme
2 tablespoons cornflour
2 tablespoons water
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Method Prep:10min › Cook:4hr › Ready in:4hr10min
Preheat the oven to 180 C / Gas 4.
Season the beef brisket with salt, and place in a baking dish. Cover the entire joint with onion slices. In a medium bowl, mix together the beer, dark brown soft sugar, beef stock cube, pepper, garlic bay leaf and thyme. Pour over the brisket. Cover with aluminium foil.
Bake for 4 hours in the preheated oven. The brisket should be fork-tender. Mix together the cornflour and water; stir into the juices in the baking dish to thicken. Remove the bay leaf. Slice and serve the meat.
I usually use my own recipe when cooking beef brisket, but I wanted to try something different, so I tried this recipe instead. Very simple to make and the meat was tender, but there is too much black pepper in the gravy to suit my taste at 2 tablespoons. I only used a half tablespoon and it was still too peppery; I would recommend using salt and pepper to suit your own individual preferences, rather than the amount stated here. - 03 Jan 2015