30 ml (2 Tbsp) sunflower oil
salt and freshly cracked black pepper
800 g beef brisket
1 onion, finely sliced
1 green pepper, thinly sliced
1 clove garlic, crushed
1 x 410 g Rhodes Quality Tomato Chopped and Peeled
2.5 ml (½ tsp) ground cumin
2.5 ml (½ tsp) oregano
2.5 ml (½ tsp) paprika
to serve; 6 hamburger buns, softened butter
6 Rhodes Quality Dill Gherkins in Glass, drained and sliced
MethodHeat the oil in a large oven proof saucepan. Season the brisket with the salt and pepper and, in batches, brown on both sides. Set aside. In the same pan, fry the onion, green pepper and garlic for a few minutes or until they begin to soften. Add the Rhodes Quality Tomato Chopped and Peeled. Bring to the boil and season with the herbs and spices. Return the brisket to the pan. Cover with a lid and transfer to an oven preheated to 160° C and braise for 2-3 hours or until the brisket is tender. Remove the brisket and shred using two forks. Return to the sauce. Stir to mix and heat through. Serve on warm buttered buns with the sliced Rhodes Quality Dill Gherkins.
Place the browned brisket and prepared tomato sauce in a slow cooker and cook on high for 4 hours instead of using the oven.