ROLLED BRISKET WITH PEPPER AND MUSHROOM SAUCE

Saucy treat

I got this sous vide brisket recipe from my butcher who also helps to roll the meat in the spices and vacuum pack it for me. For best results, I prepare the meat over the course of two days. This is a delicious recipe for braaiiers who want to try something new. Sous vide is a French terms that means ‘under vacuum’ and is what the process of cooking food in a bag is called.

Ingredients

(serves 6)

2 kg brisket spiced with pepper, rolled and vacuum packed

2 tablespoons butter

400 g mushrooms, roughly chopped 3 tablespoons flour a generous pinch of nutmeg salt and pepper to taste

1 cup cream

Here’s how

1 Place the meat roll in its plastic vacuum bag in a large potjie and add enough water to cover the meat. Heat the potjie to a boil and reduce the heat until the water is just simmering. Let it simmer gently for four hours. Refill the water as needed, as the bag must remain submerged. Allow the meat to cool in the water and then place it in the fridge overnight. You’ll see about a cup of fluid has seeped around the meat into the bag.

2 Carefully remove the meat from the bag and retain the liquid. Now make the sauce by melting the butter in a saucepan and brown the mushrooms. Stir in the flour and then gradually whisk in the stock from the plastic bag. Season to taste with salt, pepper and nutmeg. Cook for five minutes, stir in the cream and cook everything until the sauce is thick.

3 Now braai the meat roll over moderate coals until it is nicely golden brown all over. Baste with your favourite braai sauce if you like for extra shine. (You can also cut the meat into thick slices and braai the slices.) Serve the meat with the sauce and your favourite starch.

Drive & Camp says Talk to your butcher and ask him to sprinkle your favourite spice mix over the meat. He also has to make sure there isn’t too much excess fat on the cut before rolling and vacuum packing. The vacuum packaging also makes it easy to transport the meat.