(serves 6-ish)
3 tbsps olive oil
1 flat-cut brisket
5 cloves garlic, minced
1 white onion, sliced thin
1 bottle Guinness
2 cups chicken stock
2 large cans Italian plum tomatoes
good sprinkle dried thyme
pinch sea salt
In a very large heavy pot, heat the olive oil and sear the brisket on both sides. Then add the garlic and onions and stir until slightly cooked. Add everything else and cook until the sauce comes to a high simmer, then turn heat down to maintain a low simmer for at least three hours. After that, the cooking may be stopped at any time and restarted at any time, simply reheating when you’re ready to eat.
Serve with noodles and something crunchy like slaw. Perfect for a cold night.
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Avocado and Beetroot Salad with Lemongrass
(serves 4)
2 ripe avocados
6 small beets
1 stalk lemongrass, outer leaves discarded, minced
drizzle olive oil
juice of 1/2 lemon
fresh black pepper
Roast the beets in aluminum foil for 1 hour at 400F/200C. Peel and slice thinly. Arrange on a plate with the avocados, sliced as you like. Sprinkle over the lemongrass, olive oil, lemon juice and pepper. Voila.
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