1.5 kg (3 lb) brisket beef
8 rashers bacon, rind removed
2 onions, coarsely chopped
2 cloves
1 blade mace
15 g (1 tbsp) allspice berries
6 black peppercorns
water
8 rashers bacon, rind removed
2 onions, coarsely chopped
2 cloves
1 blade mace
15 g (1 tbsp) allspice berries
6 black peppercorns
water
method
1. Clean and dry the meat, trimming off excess fat if necessary.
2. Cover the bottom of a casserole dish with 4 rashers of bacon and the onion.
3. Put the meat on the bacon and onion and lay the remaining rashers of bacon on top.
4. Add the spices and water so that the meat is nearly covered.
5. Cover the casserole and cook in a slow oven at 170°C (325°F) Gas 3 for 3 hours or until tender.
2. Cover the bottom of a casserole dish with 4 rashers of bacon and the onion.
3. Put the meat on the bacon and onion and lay the remaining rashers of bacon on top.
4. Add the spices and water so that the meat is nearly covered.
5. Cover the casserole and cook in a slow oven at 170°C (325°F) Gas 3 for 3 hours or until tender.
serving amount
serves 6
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