This bespoke recipe was created just for us by our super chef Sebastian Tyson from Bar Mattino. Regardless if you finish it on the bbq or not this recipe is guaranteed to get your plates licked clean!
Traditionally, Brisket is deemed a secondary cut, however, when treated with a little love and respect it is delicious!
Do not roast it like you would a topside, it will not be nice…
Pre -heat the oven to 225c
1) If the Brisket comes rolled un-roll it.
2) Take a roasting tray and put a piece of baking paper on it.
3) Season and roll it in oil
4) You can choose your seasoning eg Asian, BBQ – you can buy a rub or make one up from all those spices in your pantry that no one uses!
5) Place the Brisket in the oven for about half an hour, until the meat is nicely caramelized, turning it once at the halfway mark.
6) Remove from the oven and reduce the temperature to 150c
7) Add stock, water or red wine to just cover it, if doing BBQ try a can of coca cola-yes cola!
8) Cover with paper and foil and return to the oven for at least five hours – or try it over night at 130c.
9) To check if it is cooked the meat should be soft and easy to pull apart, sometimes there is a thick piece of silver skin in the middle this will pull away easily when the meat is still warm.
10) Now you can if you choose give the Brisket a touch on the BBQ but it’s not essential.
11) Depending on your seasoning you could serve it with; Tortillas, Guacamole, soured cream, salsa, coleslaw, noodles, Asian herbs, pancakes, lettuce cups, steamed rice or even corn cobs.
Also make sure you reduce the cooking liquor so it’s nice and sticky!