Smoky Beef Brisket & Slaw

• Beef Brisket(1.2 kg)
• Olive oil(2 tbsp)
• Smoked paprika(2 tsp)
• Paprika(1 tsp)
• Garlic powder(1 tsp)
• Onion powder(1 tsp)
• Brown sugar(1 tbsp)
• Salt(2 tsp)
• Black pepper(1 tsp)
• Onion(1)
• Garlic(4 cloves)
• Beef Broth(400 ml)
• Ketchup(4 tbsp)
• Worcestershire sauce(2 tbsp)
• Apple Cider Vinegar(3 tbsp)
• Mustard(1 tbsp)
• Potato(900 g)
• Rapeseed Oil(2 tbsp)
• Cabbage(400 g)
• Carrot(2)
• Mayonnaise(5 tbsp)
• Honey(1 tbsp)
• Flat Leaf Parsley(15 g)optional

Method

1. 1

   Heat the oven to 160°C. Pat the {Beef Brisket} dry. Mix the {Smoked paprika}, {Paprika}, {Garlic powder}, {Onion powder}, {Brown sugar}, {Salt}, and {Black pepper}, then rub all over the brisket with {Olive oil}. Slice the {Onion} and crush the {Garlic}.

   ~20 min

2. 2

   Set the brisket in a roasting dish over the sliced {Onion} and {Garlic}. Stir together the {Beef Stock}, {Ketchup}, {Worcestershire sauce}, {Apple Cider Vinegar}, and {Mustard}, then pour around the meat. Cover tightly and bake until the brisket is very tender.

   ~70 min

3. 3

   Meanwhile, cut the {Potato} into wedges, toss with the {Vegetable oil} and a little extra salt and pepper, then spread on a tray. Finely shred the {Cabbage}, grate the {Carrot}, and chop the {Fresh parsley} if using. Mix the {Mayonnaise}, remaining {Apple Cider Vinegar}, and {Honey} for the slaw dressing.

   ~15 min

4. 4

   When the brisket has baked for about 40 minutes, roast the {Potato} until golden and crisp at the edges, turning once halfway through.

   ~35 min

5. 5

   Lift the brisket onto a board and rest briefly. Spoon off excess fat from the roasting dish, then simmer the cooking liquid on the hob until slightly thickened and glossy. Toss the {Cabbage}, {Carrot}, {Fresh parsley}, and dressing together. Slice the brisket against the grain and spoon over the reduced glaze.

   ~10 min

6. 6

   Serve the sliced brisket beside the roasted potatoes and a generous pile of slaw, with extra glaze spooned over the beef.

   ~5 min