British Roast Beef Brisket & Gravy

• 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.
• Roughly chop silverbeet.
• 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 silverbeet and cook until 
fragrant and wilted, 1 minute. Season with salt
and pepper to taste. 

• In a medium heatproof bowl, combine gravy 
granules, the boiling water (1/2 cup for 2 
people / 1 cup for 4 people) and brisket juices, 
whisking, until smooth, 1 minute.