Brisket has got to be one of the most under rated cuts of meat around. the best part of it is that the cooking methods that suit it best are slow cooking like braising, so it is almost impossible to muck it up no matter how inexperienced you are in the kitchen. It will always be moist and tender… just remember one rule.. the longer it cooks the better.Braised brisket is so great for entertaining, little effort and beautiful smells.
What you need
2 – 2.5kg brisket
6 cloves charlic roughly chopped
1 tablespoon dried rosemary
500ml apple cider
salt and pepper
2 tablespoons olive oil
1 medium onion roughly chopped
Season your brisket with salt and pepper quite well.
In a large pot that has a lid add the olive oil and sear the brisket on all sides to give it a nice brown colour all over.
Add the apple cider, garlic, onion and dried rosemary and bring to the boil.
Reduce the heat to medium low, you want a slow simmer. Then place the lid on and leave it to simmer for 3 hours. This really could not be easier..
Don’t try to reduce the time, the brisket needs to braise for at least 2 1/2 hours but 3 hours is best. It will be tough unless you give it the time.
Slice with a very sharp knife, it falls to pieces very easily.. sometime those are the best little bits!
Serve with a rich gravy, your favorite roast vegetables, this Warm potato salad recipe and keep the leftovers for sandwiches. It’s truly fantastic.
If you are feeling adventurous try the roast brisket, it is unlike anything you have ever tasted.