Brisket, corned, roast, rolled or on the bone, forget them all. Some were reasonably good, some were disasters best forgotten. This recipe is a stunner, it takes a bit of time but is inexpensive and your friends will nickname you chef.
Servings 8 people
Ingredients
- 2 kg point end brisket boneless with a little fat on
- 2 teaspoons garlic powder
- 2 teaspoons cayenne pepper
- 2 teaspoons cumin
- 6 anchovy fillets
- 100 ml Worcestershire sauce
- 200 ml red wine vinegar
- 100 ml hot English mustard
- 100 ml tomato paste
- 2 tablespoons honey
- 200 ml Extra Virgin Olive Oil
- 2 teaspoons freshly cracked black pepper
- ½ cup sea or lake salt
Instructions
- Make a dry rub seasoning by mixing the salt, black pepper, garlic powder, cayenne pepper and cumin. Now rub the brisket all over with the dry seasoning and rest at room temperature, covered for two hours.
- Chop the anchovy fillets very fine and mix thoroughly with the Worcestershire sauce, red wine vinegar, hot English mustard, tomato paste, honey and extra virgin olive oil until they are well combined. Now pour this marinade over and under the brisket and allow to marinade in the fridge overnight or for a minimum of five hours.
- When you are ready to cook, sit the meat on a rack and bake at 100°C for five to six hours or until it is tender to the fork. If while the brisket is cooking, the meat is getting too dark, cover it loosely with a small sheet of alfoil so it doesn’t burn on top. Keep cooking.
- When it is ready, serve by slicing thinly. It is great hot or cold. It can keep in a fridge covered with a damp tea-towel for up to a week. Fabulous served with green salad and tomato or onion relish.
Buon appetito
Mondo Butcher and Grocer is located at 824 Beaufort Street, Inglewood.
They are open Tuesday to Friday 9am to 5.30pm
Saturday 8am to 2pm.
Phone 9371 6350 or visit www.mondo.net.au
