This hearty and deliciously comforting dish is best enjoyed with Matilda Bay Dogbolter beer.
Cooking time: 6 hours
In a dry saucepan, dry roast the aromats.
Add the water and vinegar, then the sugar.
Bring to boil then use accordingly.
Bring different vegetables to the boil and simmer until just cooked.
Store in pickling liquor for at least 2 hours or until needed.
Braised Beef Brisket:
Roughly chop vegetables.
Season Brisket with salt and pepper. In a hot pan heat some vegetable oil and then sear the beef on both sides until a little golden.
Put brisket in an oven proof tray deep enough to cover with beer.
Add vegetables and aromats and cover with Matilda Bay Dogbolter.
Over a medium flame bring beer to the boil then cover tray with foil and put in a slow oven about 100 degrees until meat becomes very tender. 6-8 hours.
Let brisket cool down in the liquid, then between two trays lined with baking paper lightly press the beef with the weight of about 2 six packs.
Once beef is cold, cut into portions.
Then lightly sear beef and reheat in some of the cooking juices.
Serve with pickled vegetables and shaved baby radish or target beetroots.
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