1.5 kg (3 lb) boned brisket
1 1/2 tsp salt
freshly ground black pepper to taste
1 tbsp marmalade
1 tbsp cooking oil
125 ml (4 fl oz) meat stock
juice of 1 orange
3 tbsp medium cream sherry
3 to 4 ginger snaps, crumbed (optional)
1 1/2 tsp salt
freshly ground black pepper to taste
1 tbsp marmalade
1 tbsp cooking oil
125 ml (4 fl oz) meat stock
juice of 1 orange
3 tbsp medium cream sherry
3 to 4 ginger snaps, crumbed (optional)
for the stuffing
1/2 pineapple, peeled and grated
1/2 cup (3 oz) 90 g cooked brown rice
1/2 cup (30 g) fresh wholemeal breadcrumbs
3 tbsp chopped almonds (optional)
1/2 cup (3 oz) 90 g cooked brown rice
1/2 cup (30 g) fresh wholemeal breadcrumbs
3 tbsp chopped almonds (optional)
method
1. First prepare the stuffing by mixing all the ingredients together.
2. To prepare the meat, sprinkle half the salt and pepper over the inside of the meat.
3. Spread marmalade over meat, followed by stuffing, leaving 2 cm (3/4 inch) clear around the edges.
4. Roll and secure meat with string and sprinkle with remaining salt and pepper.
5. Brown meat in heated cooking oil in a heavy-based saucepan.
6. Heat meat stock, orange juice and sherry and add. Cover with lid, reduce heat and simmer for 2 to 2 1/2 hours or until meat is tender.
7. If necessary, thicken liquid by stirring in the ginger snap crumbs.
2. To prepare the meat, sprinkle half the salt and pepper over the inside of the meat.
3. Spread marmalade over meat, followed by stuffing, leaving 2 cm (3/4 inch) clear around the edges.
4. Roll and secure meat with string and sprinkle with remaining salt and pepper.
5. Brown meat in heated cooking oil in a heavy-based saucepan.
6. Heat meat stock, orange juice and sherry and add. Cover with lid, reduce heat and simmer for 2 to 2 1/2 hours or until meat is tender.
7. If necessary, thicken liquid by stirring in the ginger snap crumbs.
serving amount
serves 8
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