Pōhutukawa Glazed Beef Brisket (Pāmu Hāngī)
Experience the traditional Māori cooking method with this Pāmu Hāngī recipe, featuring a succulent Pōhutukawa glazed beef brisket. This dish is perfect for a special occasion or a gathering with friends and family.
Ingredients
- 1.5 kg beef brisket
- 2 onions, sliced
- 4 carrots, peeled and chopped
- 6 potatoes, quartered
- 2 cups beef stock
- 1 cup red wine
- 1/2 cup Pōhutukawa honey
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 160°C (320°F).
- Season the beef brisket with salt and pepper.
- Heat olive oil in a large oven-proof pot and brown the brisket on all sides. Remove from the pot and set aside.
- Add the onions, carrots, and potatoes to the pot and cook for 5 minutes.
- Place the brisket back in the pot, then pour in the beef stock and red wine. Cover and place in the oven for 3 hours.
- After 3 hours, remove the pot from the oven and brush the brisket with Pōhutukawa honey. Return to the oven, uncovered, for another hour or until the brisket is tender.
- Once cooked, let the brisket rest for 15 minutes before slicing.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 4 hours
- Total time:
- 4 hours
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 20g
Supplies
Oven-proof pot with lid Basting brush
Tools
Knife Cutting board Oven
Serving suggestions
Serve the Pāmu Hāngī with steamed greens and creamy mashed kumara (sweet potato) for a complete meal.
Tips & tricks
For an authentic touch, consider using Pōhutukawa wood chips for smoking the brisket.
Cost
$40