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Recipe from: 12/12/2002 12:00:00 AM
Ingredients 1
Servings 8


  • 1.70
    cured brisket, sprinkled with biltong spices


Ask your butcher to vacuum-pack the brisket. (If desired add a few fresh herbs such as rosemary, bay leaf and thyme before the bag is sealed.)
Preheat the oven to 160 °C.
Pierce the top of the bag in a few places and place in a roasting pan or on a baking sheet.
Bake for 45 minutes per 500 g plus 40 minutes extra - 2 1/2 to 3 hours for 1.7 kg meat.
Leave to cool and slice thinly.

Read more on: bake  |  beef

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