• Preheat oven to 240°C/220°C fan-forced.
• Place slow-cooked beef brisket in a baking dish. 
Pour liquid from packaging over the beef. Turn beef
to coat. Cover with foil and roast for 15 minutes.
• Remove from oven. Uncover, sprinkle over 
Nan’s special seasoning, then turn over beef. 
Roast, uncovered, until browned and heated 
through, 8-10 minutes. 

• While the beef is roasting, cut pumpkin and potato
into bite-sized chunks.
• Pick and finely chop rosemary.
• Place rosemary, pumpkin and potato on a lined 
oven tray. Drizzle with olive oil, season with salt
and toss to coat.
• Spread out evenly, then roast until tender, 
20-25 minutes. 
TIP: Peel the pumpkin if you prefer! 
Little cooks: Take the lead and pick the rosemary. Add 
it to the veggies and toss to combine.

• Meanwhile, trim ends of asparagus.
• Roughly chop silverbeet.
• Finely chop garlic.

• When the roast veggies have 10 minutes remaining, 
boil the kettle.
• In a large frying pan, heat the butter and a drizzle of 
olive oil over medium-high heat.
• Cook asparagus, until tender, 5-6 minutes.
• Add garlic and silverbeet and cook until fragrant 
and wilted, 1 minute. Season to taste with salt
and pepper. 

• In a medium heatproof bowl, combine gravy
granules, the boiling water(see ingredients) and 
brisket juices, whisking, until smooth, 1 minute. 

• Slice beef.
• Divide British roast beef brisket, garlic greens and 
pumpkin-potato toss between plates.
• Pour over gravy to serve. Enjoy! 
Little cooks: Add the finishing touch by pouring over 
the gravy!