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Slow Roast Brisket
It wasn’t until I went to a BBQ restaurant in Brooklyn called Fette Sau that I learned to have an appreciation for beef brisket. You may need to order it in from your butcher but it’s worth the hassle. Trust me.
takes: Brining 6-12 hours (optional). Cooking 6-7 hours.
makes:enough for 6 people
2kg (4lb) beef brisket
50g (2oz) salt
30g (1oz) sugar
BBQ sauce, to serve
1. Place brisket in a ceramic dish. Combine salt, sugar and 4 cups (1kg) water. Stir well and pour over the brisket.
2. Cover and refrigerate for 8-12 hours.
3. Preheat oven to 130C (260F). Drain brisket and wrap tightly in 2 layers of al foil.
4. Place in a baking tray and cook for 4-5 hours or until brisket can literally be cut with a spoon.
5. Unwrap brisket and discard the fat and juices. Then either roast at 180C (350F) OR smoke in your BBQ for 1-2 hours or until browned on the outside.
6. Slice thickly and serve with BBQ sauce.
short on time? – skip the brining and cook brisket for 3-4 hours at 150C (250F).
spiced – add a little chilli or ground cumin or coriander.
different cuts of meat – works well with beef short ribs, pork shoulder, osso buco, pork ribs, lamb shoulder
classic brisket – my favourite is to serve it finely sliced with mayo, BBQ sauce and some ‘slaw or potato salad or both.
sandwiches – a brilliant sandwich filling with your favourite sauce.
pulled meat – use in burritos, sandwiches, on nachos, or cook into your favourite ragu.
Absolutely. Brining takes 6-12 hours (optional). Cooking takes 6-7 hours.
Storage Best Practices
Store in an airtight container or wrapped in foil. Will keep in the fridge for a week or two. Warm up in the oven or a fry pan before serving or eat it cold. Fine to freeze too.
Waste Avoidance Strategy
brisket – freeze.
salt, sugar, BBQ sauce – pantry.
Problem Solving Guide
tough – brisket needs lots of time to cook to tenderise. Keep cooking until the texture is soft and melting.
dry – it’s super important to keep the brisket tightly wrapped in foil so it keeps the moisture in. This helps to get the perfect soft melting texture you’re looking for. Next time be more diligent in your wrapping. For now serve with mayo to moisten the brisket.
too salty – using the mixture of sugar and salt in the brine helps keep the salt flavour in balance. If you find it too salty, next time replace some of the salt with sugar.
too bland – season with a little more salt & pepper.
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