1.5kg of Mick's Meat Barn beef brisket
1 tbsp vegetable oil
2 2/3 cups beef stock
1/3 cup dark brown sugar
410g can tomato puree
1 tbsp Worcestershire sauce
1 tbsp wholegrain mustard
2 tbsp honey
2 tbsp treacle
3 tsp onion powder
2 tsp dried thyme
3 garlic cloves, crushed
600g baby potatoes
1 bunch dutch baby carrots, trimmed, scrubbed
100g green beans, trimmed
Fresh thyme sprigs, to garnish
Step 1 - Preheat oven to 180°C/160°C fan-forced.
Step 2 - Heat oil in a large, heavy-based flameproof casserole dish over medium-high heat. Season beef with salt and pepper. Add to pan. Cook for 5 minutes each side or until browned.
Step 3 - Combine stock, sugar, tomato puree, sauce, mustard, honey, treacle, onion powder, dried thyme and garlic in a large jug. Add stock mixture to pan. Cover. Bring to a simmer. Transfer to oven. Bake for 3 hours, turning beef halfway through cooking.
Step 4 - Turn beef. Arrange potatoes and carrots around beef in dish. Bake, covered, for a further 1 hour or until beef and vegetables are tender.
Step 5 - Add beans to dish. Cook for 10 minutes or until beans are just tender. Serve sprinkled with thyme sprigs. Enjoy!
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Recipe and Image Source: Taste.com.au