taste2taste

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

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

Method

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

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