RECIPE: Lynton Tapp’s Tinned Roast Beef
- 1 beef brisket, 2kg
- 1 tin butter beans
- 1 tin cannellini beans
- 1 tin crushed tomatoes
- 1 packet french onion soup
- 1 head of garlic
- 6 sprigs of thyme
Preheat your oven to 160 degrees Celsius.
In a large roasting tray rub the French onion soup mix over the brisket. To the roasting tray then add the beans, thyme, crushed tomatoes, and garlic.
Cover the roasting tray with baking paper and aluminium foil before placing into the oven and baking for 4-6 hours or until the brisket is tender and falls apart.