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Recipe by Sharon Lurie

Tickled Pink Brisket with Roasted Beetroot and Onions

Meat Meat
Easy Easy
10 Servings
Allergens

No Allergens specified

4 Hours, 30 Minutes
Diets

Ingredients

Tickled Pink Brisket with Roasted Beetroot and Onions

  • 2 and 1/2 kilograms (5 and 1/2 pounds) pickled brisket or hump, washed well

  • 4 bay leaves

  • 5 large onions, halved and sliced into semicircles

  • 3 tablespoons canola oil

  • 1/2 cup brown sugar

  • 1 teaspoon finely grated fresh ginger

  • 1 teaspoon crushed garlic or 1 cube Gefen Frozen Garlic (optional)

  • 1 heaping teaspoon raw or bottled horseradish, such as Manischewitz

  • 1 cup red wine, such as Tuscanini Red Cooking Wine

  • 1/2 cup tomato purée

  • 1 tablespoon crushed peppercorns

  • 3 tablespoons smooth apricot jam

  • 5 medium to large beetroot, boiled until cooked through, then peeled

Directions

Prepare the Tickled Pink Brisket with Roasted Beetroot and Onions

1.

Place the brisket or hump in a large pot and cover with water. Add the bay leaves and bring to a boil; then cook for one hour.

2.

Preheat the oven to 160 degrees Celsius (320 degrees Fahrenheit).

3.

Meanwhile, in a large pan, fry the onions in the oil until golden-brown. Add the sugar, ginger, garlic (if using), horseradish and wine, and leave to simmer for five minutes, allowing the sauce to reduce just a little. Mix in the tomato purée, peppercorns and jam until well incorporated.

4.

Place the meat in a cooking bag and pour in the sauce. Slice the beetroot into quarters, then gently place them on either side of the meat in the cooking bag. Seal the bag with a wire tie and roast for four to five hours. Serve with a salad of your choice.

Credits

Photography by Michael Smith

Tickled Pink Brisket with Roasted Beetroot and Onions

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