3 tbsp Vegetable Oil
2 Red Onions, chopped
1 tbsp Sweet Smoked Paprika
1 tbsp English Mustard
2 tsp Ground Cinnamon
1 Medium Hot Chilli, Finely Sliced
1 tbsp Treacle
50ml Red Wine Vinegar
75g Brown Sugar
3 Garlic Cloves
2 tbsp Worcestershire Sauce
300ml Sour Cream
1 – Preheat oven to 160c, 140c fan or gas mark 3.
2 -In a small bowl, mix the paprika, mustard, cinnamon, chilli, treacle, 2tbsp of red wine vinegar, 2 tbsp sugar and 2tbsp of olive oil. Rub all over your organic beef brisket, cover and leave to marinade in the fridge for a few hours or overnight.
3- Heat 1tbsp of olive oil in a non-stick frying pan and sweat the onions for 8-10 minutes before adding the garlic and bay leaves, stirring around the pan for 1-2 minutes. Add the passata, Worcestershire sauce, remaining vinegar and sugar. Give it a taste and season if required.
4- Transfer the sauce from the frying pan, into a roasting dish. Place the brisket in the centre of the sauce and cover tightly with 3 or 4 sheets of foil and bake for 4 hours, turning once or twice during cooking
5 - After 4 hours, uncover the meat and turn your oven up to 200C. Place the roasting dish back into the oven for a further 20 minutes at this high heat to caramelise the marinade on the meat until it is dark and sticky.
5. To serve, skim off any excess fat from the surface of the sauce and shred the meat with a fork.
6. We like to serve this over crispy baked potatoes, but it works well piled into flatbreads or poured over rice too, served with the sour cream
FREQUENTLY ASKED BEEF BRISKET QUESTIONS:
It might not be fancy, but beef brisket is a long-standing favourite for a number of reasons. Not only is it packed with great flavour; it has fantastic texture, goes a long way and represents tremendous value for money. You'll likely know it as a rolled joint, but with our organic flat brisket, we've done something a bit different. The brisket is cut from between the front legs on the chest of the beef carcass. It's a hard-working muscle that has well-defined grain and lots of bite. The long, flat cut is boneless. It's known as a pot roast classic and works well with strong spices and smoky flavours. We've left it flat for versatility, so you can decide how you want to cook with this tasty cut. Fancy a recipe look here.
Organic flat brisket can be cured and smoked to make pastrami or corned beef, or you can go old school and pot roast it for meltingly soft meat. For a different take on a classic, have a go at cooking it fast-and-hot over the barbecue. Searing the outside so it crisps and chars while the inside stays pink and juicy results in delicious smoky flavours and contrasting textures. Have a chilled local ale on hand to wash it down.
If the beef brisket is tough, it will be because it wasn’t cooked for long enough. This cut of beef needs time to cook and tenderise as it contains a lot of connective tissue called collagen. The longer you cook it, the better the results.
Beef brisket cooks well in spices, think deep smoky barbeque flavours. In contrast to the smokiness of the beef, a creamy potato salad with a crunchy coleslaw would be a perfect match.