fantastic roast brisket
Brisket that has been slow roasted is incredibly soft and tender and this recipe has a fantastic smoky, sweet and spicy outside which is delectably irresistible. Have this as a main meal and be sure to leave a few slices to have on sandwiches made with some nice rye bread and a generous smothering of mustard.
What you need
2 1/2 kg brisket
2 tablespoons honey
2 teaspoons smoked paprika
6 cloves minced garlic (2 teaspoons or so)
1 packet clear onion soup powder
2 carrots roughly chopped
1 large onion roughly chopped
The process
Empty the onion soup powder into a bowl and add the honey, paprika and garlic. Mix to form a paste.
Coat the outside of the brisket with the paste and rub it into the meat very well.
Place the brisket into a cast iron roasting dish, toss in the vegetables, put on the lid and place in a hot 220 Celsius oven for 3 hours.
Then remove the lid, reduce the temperature to 180 Celsius and roast for a further 1 hour or until the exterior is well browned. (It may begin to look very dark but that is the sweet and spicy crust as it should be)
Before slicing, let the roast rest in the roasting pan for at least 1/2 an hour. This ensures that the juices do not flow out when sliced and retains the juicyness.
Serve hot or cold.
Try this unbelievable braised brisket recipe.
Hi Graham,
Please help!!! I roasted my brisket in the oven at 220 deg. Celsius as the recipe states, and it burnt to charcoal after 2 hours! Are you sure this temperature is correct?
Regards, Keta
Graham hasn’t been around for a long long time!
Thanks for getting back to me, Moira. I will make this brisket roast again, but will reduce the oven to 180 deg. That should suffice, considering it needs to be roasted for 3 hours. The taste was good, just burnt to the point that I couldn’t make gravy.
G,
Just a suggestion. Could/Would you at some stage draw up a list of essential grocery items one should keep in the cupboard/freezer/fridge e.g. spices, tinned foods etc., it would make such a difference as sometimes we have to “pass” your delightful recipes as we first have to run out and buy the ingredients ! Must admit I have learnt a lot from the recipes you post and the majority of ingredients you do use but a list of essential spices and canned foods etc., would be much appreciated
Thats a great suggestion Barbara, I guess I take it for granted… I will work on something and put it with the conversion tables. Thanks again G
Smoked Paprika?? I can imagine the smoked taste would make a difference but where would I find this? In the Asian spice shops?
Most deli’s will stock it nowadays. It comes in a rectangular tin and most brands are Spanish. I see you are in Durbs.. lucky you so cannot help with a store suggestion. I get mine at the main ingredient in Seapoint or Giovanni’s an Italian deli.
Hi again,
Gosh I have just discovered this site and I am loving it already! Super simple recipes etc.
Mosy
So glad you found us Mosy, have a great time and enjoy the recipes.
Thanks Graham!
I am very interested in making this recipe ~ looks delish but am wondering which ‘pkt clear onion soup’ was used? The soups I know are either ‘white onion soup’ or ‘brown onion soup which I don’t consider either as ‘clear’
Thanking you in advance
Hi Mosey, asian food stores will have a clear onion soup but the white onion soup will work perfectly well. Enjoy it