Australian Brisket with Native Herbs

Ingredients

• 1 1/2–2 kg beef brisket
• 2–3 tbsp Red Dust herb mix
• 2 tbsp olive oil
• 2 onions, sliced
• 4 garlic cloves, chopped
• 2 cups beef stock
• 1 cup orange juice
• 1 tin (400 g) crushed tomatoes
• Salt
• pepper
• 1 bag frozen potato wedges
• Olive oil spray
• 1–2 tsp dried saltbush (or to taste)
• Wraps or rice/quinoa base for bowls
• Shredded lettuce or baby spinach
• Diced tomato or salsa
• Avocado or guacamole
• Grated cheese
• Sour cream or Greek yoghurt
• Fresh coriander or parsley
• Extra sauce from the brisket pot