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Fantastic Festive Pickled Pot Roasted Beef Brisket

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


Ingredients for the Brisket Pickle

Ingredients for the Brisket Pickle

  • 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


Vegetable Trivet & Brisket ready to pot roast

Vegetable Trivet & Brisket ready to pot roast

  • 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
Brisket with Roasted New and Sweet Potato and Red Spinach sides

Brisket with Roasted New and Sweet Potato and Red Spinach sides

Have a Sweet (and very ‘taste2tastey’) New Year!

Filed under: Meat

About the Author

Posted by

Almost as food obsessed as my Beagle Hound Millie, I am a keen amateur cook and consumer of fine chow with a weakness for the spices of Middle Eastern and North African cuisine and an obsession with Chu Toro, British Cheese and Single Malt Orkney Island Scotch (go figure), I slice at warp speed (scars on the fingers to prove it) and can rustle up everything from Mashed Potato to Maki in the flash of an eye!

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