Wednesday, 30 November 2011

Slow Cooked Brisket

·         2 pounds beef brisket
·         2 limes, juiced
·         1 can tomatoes
·         1 medium onion, sliced
·         3 tablespoons tomato paste
·         ½ cup beef stock
·         2 cloves garlic
Marinate the beef in the lime juice overnight. Place the brisket in ovenproof dish. Mix together the rest of the ingredients and add them to the brisket. Place in the oven on 275°F for 10 hours (can cook overnight). Remove from oven and serve.