As it’s Rosh Hashanah / Jewish New Year, I decided to treat our guests to a new taste2taste creation using a cut of meat I rarely cook with, Beef Brisket.
For inspiration on cooking brisket, I had a chat with my co-blogger. I then went off and re-invented the wheel, playing with flavors and seasoning. I guess it was one of those days when luck would have it, an entirely new recipe worked a treat. After its lengthy cook, the Brisket turned out, soft, succulent, fragrant and flavorsome imbued with the taste of the many spices and herbs that went into it .
My dozen dinner guests loved it and after some arm twisting have persuaded me to post the recipe
- 4 – 5 lbs of beef brisket
- 1 tbsp salt
- 1 tsp coriander seeds
- 1 tsp mustard seeds
- 1/4 tsp crushed dry red chilies
- 1/4 tsp ginger powder
- 3 dry bay leaves
- 1/2 tsp whole all spice
- 1 tsp whole black peppercorns
- 1/2 tsp ground cinnamon
- 2 whole cloves of garlic peeled
- 2 shallots peeled
- 2 carrots peeled and roughly sliced across in rounds
- 2 sticks of celery roughly sliced horizontally
- 1 large onion peeled and diced
- 2 x tbsp olive oil
- 2 x tbsp chicken fat
- 1 x 400g can of chopped tomatoes
- A glass or two of red wine
- Create the pickling brine for the Brisket by chucking the salt, coriander and mustard seeds, chilies, ginger, bay leaves, all spice, peppercorns, cinnamon, garlic and shallots into a large bowl adding 2 cups of water and mixing thoroughly
- Lay the brisket in a large dish, cover with the pickling brine mix – leave in the fridge overnight
- Place the diced / chopped carrots, celery and onion in a large roasting dish, rub in the olive oil and pour in the chopped tomatoes and 1/2 cup of wine
- Take the meat from the pickling brine, rub each side with chicken fat and rest on the trivet of vegetables and chopped tomatoes, adding the sprigs of Rosemary and Thyme
- Cover and cook at 300 f / 140 c for 4 hours, spooning over the juices from the meat, vegetables and herbs every half hour to keep the brisket moist.
- Pour the remaining liquid from the dish into a pot add a cup of wine, bring to the boil, then simmer high and reduce the liquid for 30 minutes
- Slice the brisket, pour over the reduction now formed and serve immediately
Have a Sweet (and very ‘taste2tastey’) New Year!