Serves 4–6

• 2 kg boneless brisket
• 2 tsp smoked paprika
• 1 tbsp sea salt
• 1 tsp white pepper
• 2 tbsp red pepper pesto
• 2 tbsp olive oil
• 2 onions, chopped
• 2 tbsp brown sugar
• 2 pimento peppers
• 3 each baby red and yellow peppers
• 2 tbsp sherry vinegar
• 2½ cups beef stock
• Sea salt and black pepper

1 Allow the brisket to come to room temperature. Mix together the paprika, salt, pepper and red pepper pesto. Rub all over the brisket and allow to stand for 1 hour.
2 Preheat oven to 160°C. Heat a large heavy-based pot, add 1 tbsp olive oil, brown the brisket on all sides, remove and set aside.
3 Add remaining oil to the pot, add the chopped onions and sauté until soft and golden. Add the sugar and sauté for another minute. Add the peppers, then pour in the vinegar and beef stock. Season. Cover pot, place in oven and roast for 1½ hours. Remove lid and cook for an additional hour. Turn brisket after 45 minutes.
4 To serve: remove brisket, allow to cool slightly, then slice (against the grain) and serve with pan juices.

Words and image: Lose It! magazine