Slow Roasted Brisket

5 from 1 vote

This is a great comfort dish for cold evenings

Recipe Category: Meat

Makes enough for: people

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