Nothing beats a homemade roast. Keep it simple, yet delicious with this no-fail beer pot roast brisket recipe that is sure to impress the whole family.
By Ntwenhle Gcabashe
Pictures by Dylan Swart
Prep time: 20 minutes
Cooking time: 4 hours
Serves: 4–5
- 1½kg brisket
- 2 cups (500ml) stout beer
- 3 tablespoons (45ml) oil
- 4 garlic cloves, peeled
- 4 shallot onions, peeled
- 3 tablespoons tomato paste
- 1 cup canned tomatoes
- 2 bay leaves
- 4 cups (1L) beef stock
- 2 large carrots, chopped
- 1kg g, for serving
- Micro herbs, for serving
- Pomegranate seeds, for serving
- Preheat the oven to 160˚C.
- Heat oil and brown meat for 2-3 minutes on each side.
- Add garlic, onions, tomato paste, canned tomatoes, beer, bay leaves, stock and carrots. Cover with foil. Bake for 3½ hours or until tender.
- Serve with grilled potatoes, micro herbs and pomegranate seeds immediately.
SEE ALSO: Delicious stuffed salmon
