Beef Brisket with Carrots and Onion


1kg beef brisket, thick-cut

2 tbsp. paprika

1 tsp. basil

2 tsp. salt

2 tsp. ground pepper

3 cloves garlic, peeled, halved

2 tbsp. extra virgin olive oil

4 medium onions, sliced

4 tomatoes, roughly chopped

1 bunch of dutch carrot, cleaned and cut through the middle

1½ cups dry red wine

1 cup beef stock (or water)


Preheat oven to 160C. In a bowl mix together the paprika, basil, salt, pepper, garlic and olive oil. Rub all over the brisket.

At the base of the baking tray place the onions, tomatoes and dutch carrots. Place the brisket on top over the vegetables and pour over the dry red wine and beef stock.

Cover the baking tray with aluminium foil, making sure it doesn’t touch the meat. Bake in the oven for 3 hours or till its tender and falls off the fork.

Serve with the vegetable on the side and the meat juice over the brisket.