This slow roasted brisket is perfect for cold winter nights when warm comfort food is in order. This dish is packed full of mushrooms and flavoured with red wine, rosemary and thyme. It needs to be served with a side dish that can soak up the lovely resulting sauce.
Head straight on to the Recipe For ♥ Slow Roasted Brisket ♥
Trying to be ahead of the game, I booked our December break at Avani Lodge. I carefully read the terms and conditions of our booking. Not knowing what will be happening in our lives in 9 months’ time, free cancellation is a must. I was happy with the offer of free cancellation up until the 18th of November. And that we would at that stage be charged a R4800 deposit. The reason I chose to use booking.com was not only because of the free cancellation option, but also because the Lodge make use of Nightsbridge. If I had booked directly the cancellation fee would have been 25%. That to me is a total rip off, so another reason not to make use of booking directly. However, I was charged for the deposit straight away, by Nightsbridge and not booking.com!
Today’s inspirational recipe from Lavender and Lime ♥ Slow Roasted Brisket ♥ #LavenderAndLime Share on X
Immediately after getting the email with the charge, I contacted Avani and asked for a refund. They told me the deposit was payable within 24 hours of making a booking. Once I showed them that our booking confirmation said otherwise, they agreed to honour our booking, and refund the deposit. However, the next day I was informed that the owner feels very strongly about their prepayment policy. I had a choice of letting them have my money with no guarantee they would honour the zero cancellation fee. Or I could get a refund and cancel the booking. I am sure you can all guess what route I took? I cancelled the booking straight away, giving booking.com the reason why. And I got my money back. Do you think it is right to ask for a deposit so far in advance?
Click on the links for conversions and notes.
Slow Roasted Brisket
Ingredients
- 2 kg brisket, bone in
- salt to season
- Italian herbs to season
- paprika to season
- 125 mls olive oil, divided
- 6 leeks, trimmed and thinly sliced
- 2 cloves garlic, peeled and crushed
- 800 g tinned diced tomatoes
- 500 mls vegetable stock
- 250 mls red wine
- 125 mls soy sauce
- 125 mls tomato sauce
- 5 mls xylitol
- 250 g button mushrooms, quartered
- 250 g portabellini mushrooms, quartered
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
Method
- Preheat the oven to 200° Celsius
- Place the brisket into a roasting dish and season all over with salt
- Sprinkle the herbs and paprika over the meat and rub in
- Place into the oven and roast for 45 minutes, turning a few time to brown evenly
- Heat 30mls of the olive oil in a large frying pan and sauté the leeks until soft
- Add the garlic and cook until soft then remove from the heat
- Add the tomatoes and stir to combine
- Place the stock, wine, soy sauce, tomato sauce and xylitol into a jug and mix to combine
- Remove the roasting tin from the oven, pour the stock mixture over the meat then add the leeks and tomatoes
- Cover the roasting dish with foil then place back into the oven and cook for 2 hours, turning the meat after an hour
- While the meat is roasting, sauté the mushrooms in batches using the rest of the oil, until the mushrooms are soft
- Remove the roasting tin from the oven, remove the foil and add the mushrooms to the tin, together with the rosemary and thyme
- Place the tin back in the oven and cook for a further 45 minutes
- Remove the tin from the oven and leave the meat to rest before slicing and serving with the mushrooms and gravy
View the previous posts on May 11:
- 2022: Food That Loves You Back
- 2020: Warm Aubergine Salad
- 2018: Yeasted Flat Breads
- 2016: Zucchini Restaurant
- 2015: Gorgonzola Ice Cream
- 2012: Lovage
- 2011: Borage
We are still meant to be in Foggia relaxing and enjoying the sea. I will not be replying to comments or reading blog posts until the 16th of May. You can follow our trip by taking a look at our holiday blog.
yes it’s a bit of a hornet’s nest these days with bookings. Some want deposits, some don’t and some have free cancellation and some don’t! Grrr. Some say it’s cheaper and better to book direct, but who knows? I bet your brisket tasted delicious.
Often booking direct is not cheaper, sadly. The brisket was indeed delicious.