Roast Rustic Brisket Pavé

Preparation Time: 20 minutes

Cooking Time: 15 minutes


4 x 10 ½ oz. brisket pavé

Sea salt

Black pepper

Olive oil

For the vegetables:

4 x baby eggplants

4 x baby zucchini

12 x cherry tomatoes

1 fresh rosemary sprig

For the pomme purée

8 oz. potatoes


¼ cup heavy cream

¼ stick butter

For the garnish:

4 pancetta slices

1 cup red wine jus



  1. For the brisket pave:

Sear each pavé on all sides in a hot pan, season and place on a roasting tray, Place in the oven at 350°F for 6 mins (for medium rare).   Remove from the oven and leave to rest for at least 8 minutes.

  1. For the pancetta:

Place the pancetta between 2 sheets of grease proof paper on a baking tray, weigh down with another tray to keep the pancetta flat. Cook in the oven for 6 minutes at 350°F until the pancetta is golden brown.  Remove and allow to cool.

  1. For the vegetables:

Cut the eggplants and zucchini in half lengthways leaving the stalk intact. Place on a baking tray, season and drizzle with olive oil, add the rosemary and place into the oven 350°F for 5 minutes, add the cherry tomatoes and cook for a further 5 minutes  until all the vegetables are soft.

  1. For the pomme purée:

Peel and cut the potatoes into small pieces, place into a pan and cover with water, season with salt, bring to the boil and simmer of 15 minutes until the potatoes are soft, drain the potatoes