Serves 4 – 6

For the braised beef:

500ml Nederburg Duet

1 thumb sized piece of ginger, finely grated

6 garlic cloves, crushed

1 red chilli, finely chopped

60ml Huletts brown sugar

30ml Dijon mustard

200ml tomato juice

60ml Worcestershire sauce

2kg beef brisket

Salt and pepper

For the rice & beans:

1 cup Spekko Saman Brown Rice

2 cups water

1 tsp salt

1 tin kidney beans, drained and rinsed

Handful chopped parsley

For the spicy cottage cheese

250g Lancewood Plain Cottage cheese

1 Tbs chilli sauce

Black pepper

Juice and zest of ½ lime

To serve:

Tortilla wraps

Fresh avocado

Preheat the oven to 160°C.

Place the wine, ginger, garlic, chilli, sugar, mustard, tomato juice, and Worcestershire sauce in a roasting dish, then whisk until the sugar has dissolved. Add the brisket, season to taste and cover with aluminum foil and roast for 3 hours or until tender.

Remove the foil, then return to the oven for a further 30 minutes.

Shred the beef using two forks.

Place the rice into a pot with the water and salt, then bring to the boil and simmer until the rice is cooked through. Stir in the beans and parsley.

Mix together the cottage cheese, chilli sauce, lime juice and zest and black pepper.