• 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 green beans. 
• 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 green beans, stirring, until tender,
4-5 minutes.
• Add garlic and baby spinach leaves and cook 
until fragrant and wilted, 1 minute. Season 
to taste. 

• 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!