British Roast Beef Brisket & Brussels Sprouts

• 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, thinly slice Brussels sprouts.
• 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 Brussels sprouts, stirring, until tender, 
4-5 minutes.
• Add garlic and silverbeet and cook until 
fragrant and wilted, 1 minute. Season to taste 
with salt and pepper. 

• In a medium heatproof bowl, combine gravy
granules, the boiling water(see ingredients)
and brisket juices, whisking, until smooth, 
1 minute.