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Inspired by the classic slow-cooked brisket, this beef braises gently in a rich tomato and paprika sauce with carrots and beans. After a few hours it's so tender it falls apart with a fork. Most of the cooking is hands-off, which makes it perfect for a relaxed weekend and delicious leftovers.
A large lidded casserole dish that can go on the hob and in the oven. A slow cooker is optional.
1.
Heat the oven to 160°C (140°C fan).
2.
Heat the oil in the casserole dish over a medium-high heat. Brown the brisket on all sides (8–10 minutes), then lift it onto a plate.
3.
Reduce the heat to medium. Add the onion and cook until soft and golden (6–8 minutes).
4.
Add the garlic and tomato purée, and cook until fragrant (about 1 minute).
5.
Stir in the tomatoes, stock, paprika, cayenne, mixed herbs, bay leaf and pepper. Return the brisket to the dish and bring to a simmer.
6.
Cover and cook in the oven for 2 hours.
7.
Add the carrots, spooning the sauce over them. Cover and return to the oven until the beef is tender enough to pull apart with a fork (1–1½ hours).
8.
Lift out the brisket and leave it to rest for 10 minutes. Skim any fat from the surface of the sauce.
9.
Stir the beans into the sauce and simmer on the hob until heated through (about 5 minutes). Remove the bay leaf.
10.
Meanwhile, steam or microwave the cabbage until just tender (5–6 minutes).
11.
Slice or shred the brisket and serve with the sauce, vegetables, beans and cabbage.
12.
Slow cooker option: After step 5, transfer everything to a slow cooker with the carrots and cook on low for 8 hours or high for 5 hours. Add the beans for the last 30 minutes.
Storage information
Cool within 2 hours, then cover and refrigerate for up to 3 days. Freeze the beef in its sauce, in portions, for up to 3 months. Defrost overnight in the fridge and reheat until steaming hot all the way through. Cook the cabbage fresh when serving.
Tip
This can be made a day or two ahead of time, and also makes great leftovers.
Cost-saving tips
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