Recipe kindly provided by Australian Beef & Lamb (MLA)
Hickory braised beef brisket with mac 'n cheese

Serves:
4
Preparation Time:
15 mins
Cooking Time:
2 hours
Ingredients:
- 800g Farm88 beef brisket, fat trimmed
- 1 tbsp plain flour
- 2 tbsp olive oil
- 3 red onions, cut into wedges
- 2 cloves garlic, finely chopped
- 3 carrots, peeled, roughly chopped
- ¾ cup (190ml) salt-reduced beef stock
- ¼ cup hickory BBQ sauce, plus 2 tbsp, to brush (or any tomato sauce)
- 375g dried macaroni pasta
- 50g butter
- 3½ cups (875 ml) milk
- 1 tbsp Dijon mustard
- 2 cups (240g) grated tasty cheese
- 2 green onions, thinly sliced and extra, to serve
Method:
- Preheat oven to 170°C (150°fan-forced). Season and dust brisket with flour. Heat half the oil in a large ovenproof casserole dish over medium heat and cook brisket for 5 minutes each side. Remove and set aside.
- Add remaining oil to the same dish and cook onions for 5 minutes. Add carrots and garlic and cook for another 2 to 3 minutes. Return brisket to dish, fatty side up and pour stock around beef.
- Brush the hickory sauce evenly over the brisket. Cover the pot with a lid and transfer to the oven, cook for 1 ¼ hours. Remove from oven and brush brisket with extra sauce. Return and cook uncovered for a further 20-30 minutes or until tender. Remove and rest for 15 minutes before slicing across the grain.
- Meanwhile, cook macaroni in a large pot of salted boiling water according to packet instructions.
- In a large saucepan, melt butter and add remaining flour over medium heat, stirring constantly with a whisk, for 1 to 2 minutes. Gradually add the milk, stirring constantly, until smooth. Gently bring to the boil and remove from heat. Stir in mustard and green onions then add cheese and stir until melted.
- Serve brisket with braised vegetables, Mac ‘n’ cheese or creamy potato mash and broccolini.