Slow-roasted beef brisket with potatoes and onions

From The Guardian
Serves six to eight.

2kg piece boned, rolled beef brisket (fresh, not salted)
4-5 garlic cloves, bruised
Good handful of thyme sprigs
Olive oil
Salt and freshly ground pepper
1-1.25kg potatoes, peeled and cut into large chunks
About 400g baby onions or shallots, outer skins removed

Preheat the oven to 200C/400F/gas mark 6. Put the brisket in a large roasting dish. Tuck the garlic and thyme inside and under it. Pour over two to three tablespoons of olive oil and massage into the meat, then season well. Put the meat in the oven for 20-30 minutes, then remove it. Turn down the oven to 130C/250F/gas mark 1/2 , cover the meat with foil and return to the oven for four hours.

After this time, the beef should be very tender. Baste it with its juices, add the potatoes and onions, and toss them in the fat, then turn up the heat to 170C/325F/gas mark 3 and cook, uncovered, for a further hour. Serve the beef in thick slices, with the potatoes, onions and a little of the rich cooking juices.

Andalusian pork

Serves 4
Ingredients

2 tbsp paprika
1 tsp dried oregano
1 tsp dried thyme
1 clove garlic, crushed
1 tbsp coarse sea salt
2 tbsp olive oil
500 g pork fillet, trimmed
2 lemons, cut into wedges, to serve

1. Mix the paprika, oregano, garlic and salt with the olive oil to make a thick paste.

2. Spread the paste evenly over the pork, cover and marinate in the fridge, ideally overnight.

3. Cut the meat into slices on the diagonal.

4. Heat a griddle or large heavy frying pan until very hot. Cook the pork for 3-4 minutes on each side until cooked through.

5. Serve at once with the lemon wedges.

One of my favourite ways to cook pork, especially for warm weather which I am suffering from now. I used pork loin steaks, and added the tomatoes and green peppers to the griddle pan to cook it.