1 cup tomato sauce
1 cup Allesverloren Tinta Barocca
¾ cup honey
½ cup brown sugar
1 teaspoon salt
1 teaspoon black pepper
2 garlic cloves, crushed
5kg whole brisket with the bones.
3 onions peeled and sliced into rings.
30ml smoked paprika
30ml ground coriander
Salt and pepper
Add all the ingredients to a medium sauce pan over medium heat.
Whisk to combine.
Bring to a low boil and reduce to a simmer, uncovered for 45 minutes until a thick sauce.
Pre-heat the oven to 180°C.
Place the brisket onto the sliced onions in an ovenproof dish – fat side down.
Mix the salt, pepper, smoked paprika and coriander.
Rub the brisket with the spice mixture.
Cover with a lid or foil.
Bake for 4 hours. Turn the brisket fat side up and pour over the sticky sauce. Bake for another 30 minutes or until brown and sticky.