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Potroast brisket with nectarines

Ingredients 15
Servings 8


  • 30
    olive oil
  • 2
    onions, peeled, quartered and separated
  • 30
  • salt and milled black pepper to taste
  • 10
    mustard powder
  • 2
    middlecut brisket, rolled and secured with string
  • 2
    bay leaves
  • 2
    grated nutmeg
  • 4
    cinnamon sticks
  • 300
    vegetable stock
  • 3
    medium sweet potatoes, peeled and thickly sliced
  • 8
    whole dried nectarines, soaked overnight in water (or orange juice, if desired), until plump, liquid
  • 6
    whole carrots, trimmed and peeled
  • 1
    small cabbage, quartered
  • 200
    fresh orange juice


1. Heat oil in an ironstone casserole dish. Add onions and stir-fry gently until pale gold. Remove and reserve. 2. Mix cornflour, a little seasoning and mustard powder and coat brisket. Place in casserole dish and brown lightly on all sides. 3. Return onion to dish and add bay leaves, nutmeg, cinnamon sticks, salt and pepper. Pour stock over. Cover tightly with the lid and simmer over low heat for 1 1/2 to 2 hours, or until meat is tender. You may need to add a little extra stock from time to time. 4. Transfer meat to a serving dish, cover with foil and keep warm. 5. Add sweet potatoes, nectarines and carrots to casserole. Place cabbage on top and pour orange juice and nectarine liquid over. 6. Cover and cook gently for 45 minutes. Remove cabbage after 15 minutes and keep warm with meat in the serving dish. 7. Place vegetables in serving dish, cover and keep warm while reheating brisket in remaining liquid in casserole dish. Serve.

Read more on: beef  |  shallow-fry


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