Recipe by chef LIsa Leong

Ingredients:

• 1 kg beef brisket, cut into large chunks 
• 2 Tbsp butter
• 2 Tbsp olive oil
• 1 Tsp each rosemary, thyme, sage, black pepper and lemon zest
• 6 cloves of garlic, crushed
• 1 onion, cut into big chunks
• 4 tomatoes, cut into sections, remove seeds
• 1 medium carrot, cut into wedges
• 1 1/2 cups Tomato, Onion and Pepper (Pasta Sauce)
• 2 Tbsp honey to taste
• 1 1/2 cup hot clear chicken broth

Garnishing:  Fresh mint leaves, lemon juice and red chilli

Method:

• Season brisket with salt and pepper, sear in hot oil till slightly brown, set aside. In a pot, sauté garlic and onion in olive oil and butter. Add brisket chunks, tomatoes, carrot, herbs and lemon zest.
• Add hot broth and pasta sauce. Mix well.    
• Put the pot into a preheated oven (180C), and cook until the meat is very tender (about 1.5 hours). You can cook on a stovetop or use a pressure cooker. (Pressure cooking takes about 35 to 45 minutes)   
• Squeeze some lemon juice, sprinkle chopped chilli and garnish with fresh mint leaves. Taste great with rice or pasta, and you can mop off the sauce with bread.

Enjoy!