Spicy Roast Brisket
This recipe is for a spicy beef brisket roast. It may be served with mashed potatoes.
Servings
4–6
1 tbsp vegetable oil
1 kg (2 pound) piece of beef brisket
1 cup sliced or coarsely-chopped onions
1 cup thinly sliced stalk of celery
2 tsp minced garlic cloves
1 tsp toasted, ground cumin seeds
½ tsp cracked black peppercorns
2 tsp dry mustard powder
2 tsp dried oregano leaves
½ tsp salt
2 cups of diced tomatoes, fresh or canned
¼–½ cup beef stock
2 tbsp red wine vinegar
1 tbsp brown sugar
2 bay leaves
1 bell pepper, green or red, thinly sliced
1 medium or hot chile pepper (optional)
Heat oil in large heavy pot, add brisket, and brown on all sides.
Push meat to the side. Add onions and celery, and cook over medium heat until softened.
Add garlic, cumin, peppercorns, mustard, oregano, salt, and stir in.
Add tomatoes, beef stock, vinegar, sugar, and bay leaves. Add the tomato juice if desired.
Add 1 cup of boiling water, cover pot, and cook for 2 hours on low heat.
2 hours
Inspect regularly to make sure there is enough liquid, adding water if necessary.
30 minutes before serving, add bell and chili peppers.
30 minutes
- •If using a larger piece of brisket, adjust other quantities accordingly.
- •While cooking, do not add cold liquid to the meat, and make sure to pour not cold tomatoes on top of the meat. Otherwise, the meat can become hard.