1,5kg (3.3 lb) brisket or other slow-cook cut of beef
2 carrots, 1 onion and 1 celery stick, roughly chopped
1 x 400g (14.1 oz.) jar Peppadew® Tomato and Basil Pasta Sauce
2 cloves garlic, left whole
2 bay leaves
2 tsp hot dry mustard powder
1 tsp salt
1 x 330ml (11.2 fl oz.) beer
Water or stock
Place all ingredients in a casserole dish with a tight-fitting lid. Fill with water or stock to just cover the meat. Cook in a 160°C oven for 2½-3 hours, until the meat falls apart.
Remove the beef to rest. Strain and simmer the liquid in a pot to reduce and make gravy. Adjust seasoning. Serve with large floury rolls and coleslaw.