Hickory braised brisket with mac ’n’ cheese | Australian Beef - Recipes, Cooking Tips and More

Ingredients

• 800g beef brisket, fat trimmed
• 1 tbsp plain flour
• 2 tbsp olive oil
• 3 red onions, cut into wedges
• 2 cloves garlic, finely chopped
• 3 carrots, peeled, roughly chopped
• ¾ cup (190ml) salt-reduced beef stock
• 1/4 cup hickory BBQ sauce, plus 2 tbsp, to brush
• 375g dried macaroni pasta
• 50g butter
• 3 ½ cups (875 ml) milk
• 1 tablespoon Dijon mustard
• 2 cups (240g) grated tasty cheese
• 2 green onions, thinly sliced + extra, to serve
• Steamed broccolini, to serve