Spice slow roasted brisket

Posted on March 26 2017

Spiced slow roasted brisket  

 

INGREDIENTS 

2 tsp fat, such as duck fat, lard, ghee or coconut oil

2kg piece of lean beef brisket 

4 shallots, 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 tbsp smoked paprika

2 tbsp sweet paprika

2 tsp coarsely crushed black pepper

1 tsp cayenne pepper

1 tsp turmeric 

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/

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