Name: Pesto and paprika-rubbed slow roasted brisket
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 8 servings
Cuisine: Beef
Ingredients: 2 kg beef boneless brisket; 2 tsp paprika smoked; 1 sea salt; 1 tsp white pepper; 2 pesto red pepper; 2 onion chopped; 2 brown sugar; 2 pimento peppers; 3 peppers red and yellow; 2 vinegar sherry; 2.5 cup stock beef; sea salt and freshly ground black pepper

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Ingredients (12)

2 kg	beef — boneless brisket
2 tsp	paprika — smoked
1	sea salt
1 tsp	white pepper
2	pesto — red pepper
2	onion — chopped
2	brown sugar
2	pimento peppers
3	peppers — red and yellow
2	vinegar — sherry
2.5 cup	stock — beef
	sea salt and freshly ground black pepper

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Method:

Allow the brisket to come to room temperature. Mix together the paprika, salt, pepper and red pepper pesto. Rub all over the brisket and allow to stand for 1 hour.Preheat oven to 160°C.

Heat a large heavy-based pot, add 1 tbsp olive oil, brown the brisket on all sides, remove and set aside.
Add remaining oil to the pot, add the chopped onions and sauté until soft and golden. Add the sugar and sauté for another minute. Add the peppers, then pour in the vinegar and beef stock. Season. Cover pot, place in oven and roast for 1½ hours. Remove lid and cook for an additional hour. Turn brisket after 45 minutes.

To serve
Remove brisket, allow to cool slightly, then slice (against the grain) and serve with pan juices.

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