Spiced slow-roasted brisket

AT A GLANCE

  • Serves 6 - 8 people

Serve this brisket with a green salad, or roasted vegetables of your choice.

  • 2 tbsp fat, such as duck fat, lard, ghee or coconut oil
  • 2 kg piece of lean beef brisket
  • 4 golden shallots, skin-on, halved lengthways
  • 1 garlic head, skin-on, halved and broken into pieces
  • 8 thyme sprigs
  •  
  • Spice rub
  • 2 tbsp each smoked paprika and sweet paprika
  • 2 tsp coarsely crushed black pepper
  • 1 tsp each cayenne pepper and turmeric
01   For spice rub, mix ingredients in a bowl with 1 tbsp sea salt.
02   Preheat oven to 180C. Place a large flameproof roasting pan over high heat. Rub fat over brisket, then season to taste and brown meat on all sides (3-4 minutes). Remove from heat, transfer to a large plate or board and, when cool enough to handle, cover fat side of brisket with spice rub to coat evenly.
03   Place shallots, garlic and thyme in the roasting pan in a single layer and sit brisket on top. Pour in 375ml water and roast brisket uncovered until shallots and garlic are golden brown (20-25 minutes). Reduce heat to 150C, cover brisket with a wet piece of baking paper, then tightly cover pan with a double layer of foil and roast brisket, adding more water to pan as necessary to prevent base from burning, until meat is very tender (3½-4 hours). Increase oven to 180C, spoon pan juices over meat and roast uncovered again until deep golden brown (15-20 minutes). Set aside covered to rest (15 minutes), then serve, thickly sliced.

Topics:

SHALLOTS, AMERICAN, PAPRIKA, MAIN, GARLIC, BEEF, THYME, CHEFS' RECIPES, WINTER

Recipe:

PETE EVANS

Photography:

MARK ROPER

Styling:

DEBORAH KALOPER

FEATURED IN

Jun 2015

Jun 2015

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