Potroast brisket with nectarines

Fairlady
8 servings
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Beef

By Food24 November 03 2009
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Ingredients (15)

30.00 ml fresh chillies — 573
2.00 onion — quartered
30.00 ml cornflour
salt and freshly ground black pepper — to taste
10.00 ml mustard — powder
2.00 kg beef — brisket
2.00 bay leaves
2.00 ml nutmeg — grated
4.00 cinnamon — stick
300.00 ml stock — vegetable
3.00 sweet potatoes — peeled, sliced
8.00 nectarines — whole, dried and soaked overnight in water (or orange juice) until plump
6.00 carrots — trimmed and peeled
1.00 cabbage — small, quartered
200.00 ml orange juice — fresh
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Method:

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.



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