BATCH COOKING
Enjoy the hearty taste and tenderness of slow-cooked brisket. It is very versatile and is easily be stored so that it can be added to a range of dishes for a quick flavour fix.
It’s time to enjoy the hearty taste and tenderness of slow-cooked brisket.
Brisket & Potato Hash with Fried Eggs Serves 4
500g potatoes (such as Sebago), peeled and cut into
3cm pieces
¼ cup ghee
6 sprigs oregano, plus extra to serve
1 leek, thickly sliced
4 cloves garlic, thinly sliced
150g brussels sprouts, leaves separated
500g beef brisket, shredded (see over page)
4 eggs
1 tsp smoked paprika
¼ cup finely grated manchego cheese, to serve
Place the potatoes in a large saucepan of cold salted water. Bring to the boil over high heat and cook for 8 minutes, or until partially cooked. Drain and pat dry.
Heat 2 tablespoons of the ghee in a large heavy-based frying pan over high heat. Add oregano and cook for 30 seconds, or until crispy. Remove from the pan and set aside. Add the potatoes to the pan and cook for 10 minutes, turning occasionally, or until golden. Add the leek, garlic and brussels sprouts and cook for 4 minutes, or until the leek is soft. Add the brisket and cook for 6 minutes or until heated through and crispy on the edges.
Meanwhile, heat remaining ghee in a large non-stick frying pan. Add the eggs and paprika. Cook for 3 minutes or until the egg whites are cooked and the yolks are runny. Divide the hash between plates. Serve topped with an egg, finely grated manchego and extra oregano.
Slow-cooked Spiced Beef Brisket Serves 12-14
1 tbsp extra virgin olive oil
3.5kg beef brisket, untrimmed and cut into 20cm
pieces
4 cloves garlic, crushed
1 tbsp instant coffee
1 tbsp dried oregano
2 tsp mustard powder
1 tsp ground allspice
1 tbsp ground cumin
1 tbsp smoked paprika
1 tbsp sea salt flakes
1 tbsp cracked black pepper
½ cup firmly packed brown sugar
2 cups apple cider vinegar
⅓ cup tomato paste
2 cups water
1 sprig bay leaves
Preheat oven to 220°C (200°C fan forced). Heat the oil in a large heavy-based, flameproof, deep-sided oven tray over high heat. Add the pieces of brisket, fat side down, and cook for 5-6 minutes each side. Set aside to cool slightly. Place the garlic, coffee, oregano, mustard powder, allspice, cumin, paprika, salt, pepper and sugar in a small bowl and mix to combine. Rub the spice mixture all over the brisket pieces.
Add the vinegar, tomato paste, water and bay leaves to the pan. Cover tightly with foil and cook for 2 hours in the preheated oven, then reduce heat to 200°C (180°C fan forced) and cook for a further 2 hours, or until the meat is tender and shreds easily.
TO SERVE: Carefully remove the brisket and strain the cooking liquid into a small saucepan. Place the cooking liquid over medium heat and bring to a simmer. Cook for 5 minutes or until reduced and sticky. Set the sauce aside.
Cut the brisket into desired portions. Place a portion of brisket onto a lightly greased baking tray. Preheat grill to high. Place the brisket under the grill and cook for 6 minutes each side, until the brisket is golden and lightly crispy around the edges. Season with salt and pepper. Serve the hot brisket with the sauce.
This brisket is delicious added to rolls, served with a potato bake and slaw.
TO STORE: Don’t be alarmed by the initial weight of the brisket. After cooking, a 3.5 kilo piece of brisket will reduce to approximately 1.4 kilos of cooked meat. Cooked brisket will keep refrigerated in an airtight container for up to 4 days. It is best to store your brisket in large pieces rather than shredding it all. Keeping it whole will retain moisture and flavour.
TO REHEAT: Preheat oven to 180°C (160°C fan forced). Place pieces of brisket on an oven tray with half a cup of water. Cover with foil and reheat in the preheated oven for 30 minutes, or until heated through. Strain off any liquid and shred using two forks.
TO FREEZE: Place in airtight freezerfriendly containers and freeze for up to 2 months. The sauce can also be frozen. To thaw the brisket, place in the fridge and thaw for 6 hours.
Brisket & Sherry-roasted Mushroom Ragu with Pasta Serves 4-6
¼ cup dried porcini mushrooms, chopped 1 cup Pedro Ximenez sherry
1 tbsp tomato paste
2 tbsp extra virgin olive oil
4 sprigs lemon thyme
40g butter
2 cloves garlic, crushed
2 French shallots, finely chopped 200g Swiss brown mushrooms, sliced 100g chestnut mushrooms
500g slow-cooked spiced beef brisket,
shredded
2 tbsp sherry vinegar
400g pappardelle pasta
1 cup small radicchio leaves
150g soft goat’s cheese
Place the porcini mushrooms, sherry, ¾ cup water and tomato paste in a small saucepan over medium heat. Bring to a simmer and cook for 5 minutes. Remove from the heat and set the sherry mixture aside.
Heat the oil in a large, heavy-based frying pan over high heat. Add the thyme and cook for 30 seconds or until golden. Remove with a slotted spoon and set aside. Add the butter, garlic, French shallots and mushrooms, season with salt and pepper and cook for 10 minutes. Add the shredded brisket to the pan with the sherry mixture, reduce heat to low and cook for 8 minutes. Add the sherry vinegar and season.
Meanwhile, cook the pasta for 8 minutes, or until al dente. Drain and toss through the brisket sauce. Serve with the radicchio, goat’s cheese and thyme.