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Boneless Brisket Roast by Zola Nene

180 Minutes
6 Servings
6 Ingredients

Description

Want to know how to make an ultra-tender Boneless Brisket Roast in the oven? We asked Chef Zola Nene to share her favourite ingredients and cooking tips in this easy winter recipe.

The star of this hearty dish is our Sparta Boneless Beef Brisket Roast that’s conveniently pre-seasoned with coarse salt and cracked black pepper. Slow cooked until tender, it becomes rich in flavour and deliciously succulent.

Speaking of flavour, that comes from roasting it with baby potatoes and shallots, which are sweeter and milder than onions, and drizzling it in Forage and Feast Apricot & Chimichurri Braai Sauce. The sauce is exclusive to Checkers and made in the Cape with tangy apricots, rice vinegar and a bit of chimichurri.

Make your own slow-cooked brisket in the oven tonight. Simply shop everything you need at a Checkers store near you – or get it delivered in 60 minutes with Sixty60.

Directions

    1. Preheat oven to 160 °C.
    2. Place the brisket into a roasting dish along with the shallots and baby potatoes. Sprinkle with thyme.
    3. Drizzle the Chimichurri sauce over the brisket, then pour the stock over the veggies.
    4. Cover with foil, then roast for 2 hours. Remove the foil, then roast for another hour (3 hours total cooking). 
    5. Slice brisket and serve with the potatoes and shallots.

Ingredients

  • 1 Boneless Brisket Roast
  • 6 shallots; peeled & halved
  • 500g baby potatoes; washed 
  • 6 sprigs Living Herbs Thyme
  • ½ cup Forage and Feast Apricot & Chimichurri Braai Sauce
  • 1 cup beef stock