2 shallots, finely chopped
2 cloves garlic, finely chopped
2 tsp sesame oil
2 tsp soy sauce
1 tbs finely chopped fresh ginger
1.5kg rolled beef brisket pot roast
1 tbs peanut oil
1/4 cup (60ml) sherry
1/2 cup (125ml) beef stock
2 cinnamon sticks, broken
1/4 cup Sweet Orange Marmalade
Steamed rice and Asian greens, to serve
Preheat oven to140°C.
Combine shallots, garlic, sesame oil, soy sauce and ginger in a small bowl and mix well. Remove string from brisket and unroll.
Spread shallot mixture evenly over flesh leaving a 2cm border on all sides. Roll up tightly to enclose filling and secure with kitchen string.
Heat oil in a large casserole and brown meat well on all sides and ends.
Add sherry to casserole and allow it to boil until almost completely evaporated. Add stock and cinnamon, cover with lid and transfer to oven.
Cook, undisturbed for 2½ hours.
Remove casserole from oven, remove beef and set aside, covered with foil to rest for at least 10 minutes. Meanwhile, place casserole over a high heat. Add marmalade and reduce liquid to ½ cup.
Strain through a fine sieve.
Slice beef and drizzle with orange sauce.
Serve with rice and greens.