Ingredients (1)
|
1.70 kg
|
beef
— cured brisket with bbiltong spice |
Method:
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.
