Slow Roasted Brisket with Pesto Rub

Another favourite slow cooked recipe. This time using red pepper pesto and smoked paprika to flavour the meat. It's delicious and using this cut of meat means you can afford to make it anytime.

2kg boneless brisket
2T red pepper pesto
1T smoked paprika
salt and pepper
2T olive oil
2 red onions chopped
1T brown sugar
1T balsamic vinegar
625ml vegetable stock
3 bay leaves

Using the brisket at room temperature, rub over the paprika, pesto, salt and pepper which you have mixed together. Marinade for an hour.
Preheat the oven to 160C.
Evenly brown the brisket in 1T olive oil in a hot frying pan. Remove from the pan and set aside.
Add the remaining oil to the pan and saute the onions. Add the sugar and vinegar and saute until golden and soft.
Add the stock and stir until all the pan juices are mixed with the stock.
Place the Brisket, bay leaves, onions, vinegar and stock in a roasting pan. Cover and roast for an hour and a half. Turn the brisket and roast for another 45 minutes.
Serve with mashed potato, mixed vegetables and the pan juices.

Banting: omit the sugar.


To make your own red pepper pest, follow this link

http://momspracticalpocketbookguides.blogspot.com/2012/11/red-pepper-pesto.html