Slow-Cooked Beef Brisket with Kumara & Onion Gravy

Name: Slow-Cooked Beef Brisket with Kumara & Onion Gravy
Cuisine: New Zealand
Ingredients: 1.8–2 kg Beef brisket (whole); 1.5 kg Orange kumara (large chunks); 4 large Onions (quartered); 800 ml Low-sodium beef stock; 3 tbsp Worcestershire sauce; 3 tbsp Tomato paste; few each Fresh thyme & bay leaves; 2 tbsp Olive oil; 40 g Butter; 2 tbsp Plain flour

A recipe from New Zealand.

🇳🇿 New ZealandbeefbrisketkumaraslowCookedhighProteincomfortFoodfamilyStylewinterclassicmealPrep

Slow-Cooked Beef Brisket with Kumara & Onion Gravy

Nutrition (per serving)

580Calories

52 gProtein

48 gCarbs

32 gFat

10 gSugar

800 mgSalt

Ingredients

1.8–2 kg Beef brisket (whole)
1.5 kg Orange kumara (large chunks)
4 large Onions (quartered)
800 ml Low-sodium beef stock
3 tbsp Worcestershire sauce
3 tbsp Tomato paste
few each Fresh thyme & bay leaves
2 tbsp Olive oil
40 g Butter
2 tbsp Plain flour

Method

Preheat oven 150°C. Season brisket, brown all sides in hot pot with oil. Remove.
Sauté onions until soft and golden (8 min). Stir in tomato paste 2 min.
Add Worcestershire, stock, thyme and bay leaves. Return brisket, cover tightly with foil or lid.
Slow-roast 4–5 hours until fork-tender. Add kumara chunks for last 45 min.
Rest meat 15 min. Skim fat from juices, thicken gravy with butter-flour roux. Slice brisket, serve with kumara and gravy – melt-in-mouth NZ brisket dinner.