Beef Brisket is a delicious cut of meat, but you must be patient and cook it slowly. And it’s vital that the meat is covered with foil during the majority of the (long) cooking process to make sure it doesn’t dry out. (I learnt this the hard way when I forgot one time and we ended up with a very charred piece of brisket!)
- 1.5kg Grass Fed Beef Brisket
- 2 brown onions, thinly sliced
- 250ml beef stock
- 1/2 tsp black pepper
- 1/3 cup brown sugar (or sweetener of your choice – honey, maple syrup, rice malt syrup)
- 1 tbsp smoked paprika
- 1tbsp ground cumin
- 1/2 tbsp ground coriander
- 4 cloves of garlic, minced
- 2 tbsps Apple Cider Vinegar
- 1/2 tbsp olive oil, to moisten
- Combine Rub ingredients and spread over brisket. If time allows, marinate in fridge for up to 4 hours.
- Pre-heat oven to 140 degrees. Place a bed of onions in baking dish, sprinkle brisket with salt and place on top of onions, fat side up.
- Add stock around the brisket and cover tightly with foil. Bake for 4.5 hours.
- Increase heat to 180 degrees and remove foil. Brush the brisket with the pan juices and cook for a further 15 minutes.
- Remove brisket from oven and allow to rest under foil for 15 to 30 minutes.
- Skim fat from the pan juices, add balsamic vinegar to the pan and return to warm oven for 15 minutes.
- Slice or pull brisket (use two forks in opposite directions). Pour sauce in to a jug and serve alongside brisket.