Slow-Roasted Deboned Brisket with Brown-Onion Gravy

Ingredients

• 2 × 500 g Hokaai Deboned Beef Brisket
• 2 large onions, sliced
• 2 tsp Ina Paarman Beef Stock Powder 150 g
• 1 × 200 ml Ina Paarman Roast Beef Gravy
• 2 tbsp oil, salt & pepper

Method

1. Brown onions: Oven 160 °C (fan 150). In a roasting pan over medium stove heat, add oil and onions; cook 8–10 min to deep golden.
2. Pan base: Stir in Beef Stock Powder with ½ cup (125 ml) hot water to deglaze.
3. Roast: Season brisket; nestle on onions. Cover tightly (lid/foil). Roast 2½ hours, turning once at halfway.
4. Finish: Uncover; stir in Roast Beef Gravy. Roast 25–30 min uncovered to thicken and glaze.
5. Rest & slice: Rest 15 min. Slice against the grain; spoon over gravy.

Notes

• Great with roast veg; Potato Spice on potatoes is a winner.