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Slow Cooked Balsamic Brisket
A melt-in-your-mouth, slow-cooked brisket made with caramelised red onions and a reduced balsamic sauce. Cooked over several hours on a low heat to ensure tenderness of the beef and maximum flavour.
Thawing / Heating Instructions: Allow to thaw in the fridge until completely defrosted before heating. Once fully defrosted, remove lid and heat through in oven at 180℃ for approximately 20 minutes, or until hot.
Goes well with: Rice or mash
Beef Brisket, Balsamic Vinegar, Worcestershire Sauce, Onion, Beef Stock, Vegetable Oil, Bay Leaf, Cornstarch, Seasoning