Spice slow roasted brisket

by Arnaud Mesureur March 26, 2017 1 min read

Spice slow roasted brisket

Shop This Recipe

Spiced slow roasted brisket  

 

INGREDIENTS 

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) 

 

Spice rub

2 tbspsmoked paprika

2 tbsp sweet paprika

2 tspcoarsely crushed black pepper

1 tsp cayenne pepper

1 tspturmeric 

1 tbsp sea salt 

 

METHOD: 

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/



Also in Organic Recipes

Herb Yoghurt Marinated Lamb Chops
Herb Yoghurt Marinated Lamb Chops

by Olivia McCrimmon September 17, 2021 1 min read

These yoghurty, herby spiced lamb chops will work with whatever herbs you have on hand and are exactly the kind of food you'll want to be eating as we head into the warmer months. Not that you'll have any leftovers, but if you do, they're a great addition to a leafy salad for lunch the next day, particularly when we're WFH. Grilled on the barby or pan fried, they won't fall short of providing a satisfying dinner for the whole fam. 
Palestinian Chicken with Sumac and Onion
Palestinian Chicken with Sumac and Onion

by Olivia McCrimmon September 10, 2021 2 min read

Musakhan is a traditional Palestinian chicken meal that's served from one dish, for everyone to tear of bread and sandwich the tender, spiced chicken and onions in between. With the mild weather we've been blessed with, we cooked the chicken on the barby to give the whole dish a nice, toasty flavour but cooking it in the oven will works wonderfully too! 
Charred Sugarloaf Cabbage, Radicchio & Leek with Goats Cheese and Salsa Verde
Charred Sugarloaf Cabbage, Radicchio & Leek with Goats Cheese and Salsa Verde

by Olivia McCrimmon September 03, 2021 3 min read

This delicious charred cabbage, radicchio and leek with goats cheese and salsa verde was written by Clementine Day of @somethingsiliketocook to eat alongside our Slow Cooked Lamb Shoulder.

Liquid error: Could not find asset snippets/spurit_po2_theme_snippet.liquid