Brisket Recipe

Brisket Recipe

2kg fresh brisket
4 large onions thinly sliced
6 cloves garlic minced
1/2 cup of ketchup
2 cups orange juice
2 cups red wine

Pre heat the oven to 180 °C, allow the meat to come to room temperature before cooking.  Rub the outside of the meat with the garlic, ketchup, salt & pepper. 

Place half the onions in a deep roasting tin, place the seasoned meat on top of the onions and place the remaining onions on top of the meat.  Pour the orange juice and wine into the bottom of the roasting tin.  Cover the roasting tin very tightly with aluminium foil, place in the oven for a minimum of 3 hours.

To check if the meat is cooked carefully pull back the foil, stick a fork in the meat, if there is no resistance when you pull out the fork then the meat is done, if there is resistance place the meat back in the oven for an additional half an hour – making sure to cover well.

Once the meat is cooked allow it to cool completely at room temperature, then place overnight in the fridge.  Slice thinly while very cold and then heat before serving.