Ingredients:

400g beef brisket

1 cup pickled onions

1/4 cup jam or marmalade

2 teaspoon sugar

1 cup beef or chicken stock

1 cup red wine or juice

2 sticks carrot, skinned & cut into chunks

Brine:

1-2 cups water

1/4 cup salt

1 tablespoon dried thyme

1 tablespoon dried rosemary

1 teaspoon coriander seeds, cracked

Method:

• To prepare brine, dissolve the salt in 1/2 cup of hot water. Once salt is dissolved, add the 1 cup of water and the rest of the herbs.
• Add the brisket. Top with more water so that the brisket is completely covered/submerged with the brine.
• Brine overnight in the fridge.
• Place pickled onions in a processor and do a light process. You want a rough chop not a smooth puree.
• Brown the brisket in some oil.
• Add the onions, carrots & the rest of the ingredients to the brisket. Give a stir to mix properly.
• Add water if need to cover the brisket. Bring to a boil before covering with a lid to simmer till the brisket is tender. About 1 1/2 to 2 hours.
• Allow the brisket to cool slightly. Remove and slice into think slices.
• Dissolve 1 1/2 teaspoons of cornstarch in water and mix to the remains in the pot. Bring to a boil to thicken and spoon over the top of the sliced brisket.
• Served with mashed potatoes & boiled peas.

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