Pot-roast beef brisket
Photo by Tamara West
Warren Elwin’s father says “I never met a roast in the middle of the day that I didn’t love”. Looks like a happy, beef brisket Father's Day is in store Mr Elwin!
|1 tsp||Cumin seeds|
|1 tsp||Coriander seeds|
|1 Tbsp||Sea salt|
|2 Tbsp||Espresso coffee, freshly ground|
|3 Tbsp||Brown sugar, use dark brown sugar|
In a hot pan, lightly toast cumin and coriander seeds with cardamom pods and star anise. Cool, add peppercorns and blitz in a spice grinder (or crush in a mortar and pestle) until finely ground. Mix ground spices with sea salt, freshly ground espresso and dark brown sugar. Mix together well and store in a sealed jar.
Brisket is a flavourful 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.
Clean the meat again at home, leaving a small fat cap (approx. ½cm) on top of the meat. This will allow it to retain moisture while it slowly cooks. Liberally rub the meat all over with your favourite spice rub (see above).
In a casserole or roasting dish just large enough to hold the meat, place carrots, celery stalks, and onion. Add a garlic, the orange or lemon zest and juice and fresh herbs.
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.