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OVEN BAKED BRISKET CUTLETS

Cook: 2 hrs

OVEN BAKED BRISKET CUTLETS

One of the more economical, sometimes forgotten cuts of beef.

  • 2 large thinly sliced brisket cutlets
  • 1 onion, thinly sliced
  • 2 potatoes, cut in half
  • 2 tablespoons tomato sauce
  • 2 tablespoons chutney
  • 1 tablespoon Worcestershire sauce
  • 4 tablespoons BBQ sauce
  • 1 cube beef stock
  • 2 cups boiling water
  • 4 tablespoons instant gravy granules

Dissolve the stock cube in water and mix all sauces together.
Place the meat, onion and potato in a Dutch oven, pour the mixture over.
Bake covered at 180ºC for 1 hour, turn the meat and bake another hour on 160ºC or until tender.
Keep an eye on the potatoes, once cooked remove and set aside.
Remove the lid, add some salt if needed, grill until brown, remove the meat and set aside. Remove the gravy part from Dutch oven and put it in a small sauce pan. Thicken with gravy granules and extra water to make gravy.
Add the potatoes back to the Dutch pot, there will be enough fat to grill the potatoes until brown.
Serve with rice and vegetables of your choice.

Photo and recipe: Elize de Kock

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