Cooking Instructions
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Step 1
Cut
Beef Brisket (1.3 lb)
into 3-cm cubes. Add
Oil (2 Tbsp)
to a large frying pan, over medium-high heat, and brown meat on all sides. Remove from the pan and set aside.
Step 2
Add
Onion (1)
,
Tomato (1)
, and
Garlic (2 cloves)
to the pan, cook for 5 minutes or until onions are browned. Add
Ground Cumin (1 tsp)
,
Dried Thyme (1 tsp)
,
All-Purpose Flour (1 Tbsp)
,
Tomato Paste (3 Tbsp)
, and stir well.
Step 3
Pour in
Dark Beer (1 1/3 cups)
and
Beef Stock (1 2/3 cups)
and simmer for a few minutes. Scraping loose browned bits from the bottom of the pan. Season with
Brown Sugar (2 Tbsp)
,
Sea Salt Flakes (to taste)
, and
Ground Black Pepper (to taste)
.
Step 4
Preheat the oven to 180 degrees C (350 degrees F) steam roast. Put the brisket back into the pan, bring it back to a boil then remove from heat.
Step 5
Carefully transfer meat and vegetables to a deep baking tray. Pour sauce on top of the meat and make sure it’s all covered. If you need, add more beef stock.
Step 6
Put into shelf 2 (middle of the oven) for 150 minutes.
Step 7
Remove from the oven, sprinkle with
Fresh Parsley (to taste)
and serve.
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