92 The perfect recipe for entertaining. Prepare in the morning and let your oven do the rest. Slow roasted beef brisket Oven settings: Low temperature cooking, METHOD CircoTherm® Combine the dry spices and rub onto the brisket. Place the sugar, water, tomatoes, vinegar and treacle into a Serves: 6–10 saucepan and bring to the boil. Simmer for 10 minutes. Preparation time: 45 minutes Cooking time: 12 hours Place the brisket in an ovenproof dish that has a tight Level of difficulty: Medium fitting lid. Pour over the tomato sauce and place the lid on top. Put the brisket into the oven and select the low temperature cooking function at 120°C. Cook the INGREDIENTS brisket for 12 hours. Turn the brisket over in the sauce 2kg beef brisket every 3 hours. SPICE RUB After cooking remove the brisket from the sauce. Place brisket on a wire rack with a multipurpose pan lined 1½ tbsp salt with baking paper underneath. Return the brisket to 1 tbsp cumin the oven and cook on CircoTherm® at 160°C for 20 1 tbsp smoked paprika minutes to caramelise the beef. Skim the fat from 1 tbsp sweet paprika the cooking liquid. While the brisket is cooking, in a 2 tsp garlic powder saucepan reduce the cooking liquid down to a sauce 1 tsp chilli powder consistency. 1 tsp onion powder Slice the brisket and serve the sauce on the side. TOMATO SAUCE 200g brown sugar NOTE 100ml water This is a great recipe to cook overnight. In the morning 12 ripe tomatoes, roughly chopped refrigerate the brisket in the cooking liquid. Before 250ml apple cider vinegar reheating remove the solidified fat. Reheat the brisket 100ml treacle on CircoTherm® at 160°C for 30 minutes and reduce cooking liquid to sauce consistency. THE NEFF AUSTRALIA COOKBOOK MAINS