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Flommen tsimmes brisket
Serves 8 Starters and mains
Ingredients
- 1tbsp vegetable oil
- 2kg piece fresh beef brisket
- 2 onions, halved and sliced into wedges
- 1kg waxy potatoes (such as Kipfler), peeled and thickly sliced
- 400g pitted prunes
- 175g golden syrup
- 2tbsp lemon juice
Method
You will need a saucepan large enough to hold the brisket. Heat the oil in the pan and brown the brisket on both sides. Add the onion, potato, three-quarters of the prunes and 2tsp of salt. Cover with boiling water and half the golden syrup. Bring to the boil, partially cover, then simmer until quite tender, at least 1 hour 15 minutes.
Preheat the oven to 180°C/350°F/Gas 4). Take the meat out of the liquid and place in an ovenproof dish. Strain and reserve the liquid, and spoon the onion, potato and prunes on top of the brisket. Pour enough liquid into the dish so that it comes halfway up the meat. Top with the remaining prunes and golden syrup. Sprinkle over 1⁄2tsp of salt and plenty of pepper. Roast, uncovered, basting every 15 minutes or so, for 1-11⁄2 hours, or until the meat is fork tender.
To serve, sprinkle with the lemon juice.
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