Spiced slow roasted brisket
2 tspfat, such as duck fat, lard, ghee or coconut oil
2kgpiece of lean beef brisket
4shallots, skin-on halved lengthways
1 head of garlic, skin-on, halved and broken into pieces
8 rosemary sprigs (original recipe says thyme)
2 tbspsmoked paprika
2 tbsp sweet paprika
2 tspcoarsely crushed black pepper
1 tsp cayenne pepper
1 tbsp sea salt
For spice rub, mix ingredients in a bowl.
Preheat oven to 180C. Place a large flameproof roasting pan over high heat. Rub fat over brisket, then season to taste and brown meat on all sides (3-4 minutes). Remove from heat, transfer to a large plate or board and, when cool enough to handle, cover fat side of brisket with spice rub to coat evenly.
Place shallots, garlic and thyme in the roasting pan in a single layer and sit brisket on top. Pour in 375ml water and roast brisket uncovered until shallots and garlic are golden brown (20-25 minutes). Reduce heat to 150C, cover brisket with a wet piece of baking paper, then tightly cover pan with a double layer of foil and roast brisket, adding more water to pan as necessary to prevent base from burning, until meat is very tender (3½-4 hours). Increase oven to 180C, spoon pan juices over meat and roast uncovered again until deep golden brown (15-20 minutes). Set aside covered to rest (15 minutes), then serve, thickly sliced.
An adapted Gourmet Traveller recipe. See original here: http://www.gourmettraveller.com.au/recipes/recipe-search/chefs-recipes/2015/5/spiced-slow-roasted-brisket/