Hickory Braised Brisket With Mac ’n’ Cheese - PROVENIR

Ingredients

• 800 g 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
• ¼ cup Hickory bbq sauce plus 2 tbsp, to brush
• 375 g Macaroni pasta dried
• 50 g Butter
• 3 ½ cups (875 ml) Milk
• 1 tablespoon Dijon mustard
• 2 cups (240g) Tasty cheese grated
• 2 Green onions thinly sliced + extra, to serve
• Steamed broccolini to serve