Pot-roast: How to make a pot-roast beef brisket
In a hot pan, lightly toast 1 tsp each of cumin and coriander seeds with 3 cardamom pods and 1 star anise. Cool, add 1 Tbsp peppercorns and blitz in a spice grinder (or crush in a mortar and pestle) until inely ground. Mix ground spices with 1 Tbsp sea salt, 2 Tbsp freshly ground espresso and 3 Tbsp dark brown sugar. Mix together well and store in a sealed jar.
Brisket is a lavourful cut of meat from the breast (or lower chest) of the beef. Containing a lot of connective tissue, brisket is perfect for slow roasting (allowing the collagen to gelatinise), resulting in a succulent tender roast. Ask your butcher to cut you a 2½ kg piece of fresh brisket with the bones on and any excess fat removed. Clean the meat again at home, leaving a small fat cap (approx. ½ cm) on top of the meat. This will allow it to retain moisture while it slowly cooks. Liberally rub the meat all over with
Roughly chop 2 carrots, 2 celery stalks, and 1 onion. Place in a casserole or roasting dish just large enough to hold the meat. Add a whole bulb of garlic, the zest and juice of an orange or lemon, a bundle of fresh herbs (rosemary, thyme, tarragon) and a few bay leaves.
Nestle the meat into the veges, add enough stock (wine, cider, or beer) to half cover the meat. Cover with the lid (or foil) and cook in a low oven (150C or less) for 5-6 hours, basting frequently, until the meat is unctuous and giving.
As a Sunday roast lunch; Slice the meat to a platter, ladle with the pan juices, and serve with a potato mash, mashed brussels sprout gratine and fresh green vegetables.
As a dipped sandwich; Butter thick slices of fresh white bread with yellow mustard. Add meat across half the slice, top with chopped pickles and a little apple and fennel slaw. Fold in half. Dip sandwich into hot pan juices to eat.
As hash for breakfast; Saute leftover brisket with cooked potatoes, spring onions, tomatoes and fresh herbs. Top with a fried or poached egg.