- 1 Tbsp ghee, tallow or coconut oil
- 1.5 – 2kg organic beef brisket
- 2 onions, halved and sliced into wedges
- 600g waxy potatoes (such as kipfler), leave skin on and thickly sliced
- 400g pitted prunes (with no vegetable oil)
- Sea salt and freshly ground black pepper
- 150g blackstrap molasses
- 2 Tbsp lemon juice
- Grab a large oven proof pot that’s big enough to hold the brisket and can go on the stove top as well.
- Heat the oil in the pot and gently brown the brisket on both sides on a moderate to low heat.
- Add the onion, potato, three quarters of the prunes and 2 tsp of sea salt.
- Cover with boiling filtered water and half the molasses.
- Bring to the boil, and then partially cover and reduce to a simmer until quite tender, (approximately 2 hours).
- Preheat the oven to 160 degrees.
- Take the meat out of the liquid and place in an ovenproof dish.
- Strain and reserve the liquid and spoon the onion, potato and prunes on top of the brisket.
- Poor enough liquid into the dish so that it comes halfway up the meat.
- Top with the remaining prunes and molasses.
- Roast, uncovered, basting every 30 minutes or so, for up to 2 hours, or until the meat is fork tender, (it may take longer depending on how large your brisket is).
- Serve with steamed seasonal greens and a cauliflower rice and a squeeze of lemon juice.
Use the slow cooker. Brown the brisket and sauté the onions and then add all the ingredients into the slow cooker. Cook on medium for a couple of hours and then lower to low to cook for another 6 or 7 hours, depending on the size of your brisket.