2kgbeef brisket trimmed but with a thin layer of fat on topthis prevents the beef from drying out
1/2-1tspchilli powder or paste made preferably from dried chillies of your choicedepending on the heat of the chilli you're using
2clovesof garlic gratedfor the rub
6-7medium potatoes peeled and halved
4carrots peeled and cut in to large chunks
3onions peeled and halved
1bulb of garlic halvedunpeeled
4-5sprigs of fresh thyme
3-4sprigs of fresh rosemary
1-2tbspsflourfor the gravy
1/2cupred winefor the gravy
Rub the meat with the chilli paste and grated garlic, cover and refrigerate overnight or for 4-5 hours.
Preheat the oven to 200 degrees C, 20 minutes before roasting. Rub the meat with salt and brown sugar and sear in a hot pan with olive oil allowing it to brown for 2 minutes on each side.
Arrange the vegetables and herbs in the roasting pan, season well with salt and pepper and douse with olive oil. Place the beef so that it sits on the vegetables. Put the roasting pan in the centre rack, turn down the temperature to 180 degrees C and roast for 30 minutes. Remove after every 15 minutes to baste the meat with the pan juices and return to the oven till done.
Turn off the oven, remove the pan, gently drain the juices into a saucepan. Tent the pan with foil so that no steam escapes and return to the oven to rest for an hour.
Meanwhile, bring the jus to a gentle simmer, add the flour stirring to prevent lumps from forming. Pour in the wine and simmer for a further 2 minutes, check the seasoning. Remove from heat and keep warm.
After an hour place the beef on a platter surrounded by the vegetables. Serve the gravy on the side with some drizzled on the beef.
Time for marination and resting are not included in prep and total cooking time respectively.