Ingredients

• 2 tablespoons white miso paste
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1 tablespoon orange juice
• 2 sprigs fresh rosemary, cut into 3cm lengths
• 1.5kg piece beef brisket

Caramelised orange and fennel salad

• 2 oranges, peeled, sliced into rounds
• 2 tablespoons brown sugar
• 2 tablespoons cider vinegar
• 1 tablespoon extra virgin olive oil
• 1 small fennel, trimmed, thinly sliced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh dill sprigs
• 1/4 cup fresh flat-leaf parsley leaves, torn
• 100g fetta, crumbled

Method

• Step 1 Preheat oven to 150C/130C fan-forced. Line a large roasting pan with baking paper.
• Step 2 Combine miso, mustard, honey, orange juice and rosemary in a jug. Season with salt and pepper. Place beef in prepared pan. Brush ½ the miso mixture all over beef. Refrigerate remaining miso mixture. Bake beef for 2 hours, turning halfway.
• Step 3 Brush remaining miso mixture all over beef. Bake for a further 2 hours or until beef is tender (cover beef with foil if over-browning during cooking). Stand for 10 minutes to rest.
• Step 4 Meanwhile, make caramelised orange and fennel salad. Toss orange slices and sugar together in a bowl to coat. Heat a large frying pan over medium heat. Cook orange slices, in batches, for 1 to 2 minutes each side or until caramelised, reserving sugar mixture in bowl. Transfer orange slices to a plate. Add vinegar and oil to reserved sugar mixture. Season with salt and pepper. Whisk to combine.
• Step 5 Arrange fennel, onion, orange slices, dill and parsley in a serving bowl. Sprinkle with fetta. Drizzle with dressing. Slice beef and serve with salad.