A hot roast is the perfect winter blues cure! Prepare this honey-BBQ roast brisket with creamy pap in the morning and enjoy it for dinner.

SERVES 6 // COOKING TIME 7 hours

INGREDIENTS
For the honey-BBQ sauce
½ cup tomato sauce
½ cup honey
⅓  cup apple-cider vinegar
2 tbsp brown sugar
2 tbsp Worcestershire sauce
2 tsp Dijon mustard
1 tsp garlic powder
2 tbsp water (mixed with 1 tbsp cornflour)
For the creamy pap
2 cups Kreemymeel or Maltabella
2–3 cups boiling water
3 tbsp butter
For the roast brisket
2 tsp garlic powder
2 tsp chilli powder
2 tsp salt
½ tsp black pepper
2 kg beef brisket
1 L beef stock

METHOD
For the honey-BBQ sauce
1. Whisk together all the sauce ingredients, except the water and cornflour. Set aside.
For the creamy pap
1. Place the Kreemymeel/Maltabella, water and butter in a pot over medium heat.
2. Cover and cook for 15 minutes. Stir with a wooden spoon and set aside.
For the roast brisket
1. Preheat oven to 130°C.
2. Mix garlic, chilli, salt and pepper. Rub it all over the brisket.
3. Place the brisket in an ovenproof casserole dish. Pour over the beef stock and honey-BBQ sauce.
4. Slow-roast for 5–6 hours, until the liquid has reduced by half.
5. Remove the brisket from the dish and set aside. Pour the sauce into a pot.
6. Bring the sauce to a simmer on the stove, then whisk in the cornflour mixture. Cook, whisking continuously, until the sauce is thickened. Season to taste.
7. Shred the brisket and add it to the sauce. Serve your honey-BBQ brisket with creamy pap.

Recipe & styling: Amerae Vercueil
Photography: Gareth van Nelson // HMimages.co.za

The next time you are entertaining, prepare this beer and brisket potjie with baby-marrow pickle.

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