Rolled Beef Brisket

Rolled Beef Brisket
Rolled Beef Brisket

Rolled Beef Brisket

The iconic American barbeque and maker a great hotpot, brisket is a chuck it in and leave it supper staple. Great fat covering and long fibres mean that brisket is one of the easiest to cook. Your only error will be not giving it enough time. Cook your brisket low and very slow.

Great For:

Slow Cooking, Braising, and Barbecue


Cooking Your Rolled Grass Fed Beef Brisket:

Start by dusting the outside of your brisket in plain flour and sea salt.

Preheat a cast iron casserole dish on a medium high heat. Add some oil and sear well your brisket all around. Your want to aim for a good deep colour.

Remove the brisket and lower the heat on the pan. Add diced onion, carrots and celery and sweat down then add some tomato paste, cook this out, and then some Worcester sauce. Add a generous glug of red wine before evaporating the alcohol and adding some good beef stock. Throw in a good handful of thyme, bay and rosemary.

Place your brisket back in the dish (aim for it to be 2/3rd submerged) ,cover with a lid, and add to a 170°C oven.

cook for 4 or 5 hours turning your brisket occasionally.

Remove from the oven and rest well for an hour. Take out the brisket, reduce the sauce if needed, and carve.

Serve with horseradish sauce or a salsa verde for a fresh kick

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