easyTime:2 hours +Serves:8
This is such a simple spice blend but it does the job beautifully. Its mix of gentle spices means the leftovers lend themselves to many dishes. It’s simple and quick to prepare, making up for the low and slow cooking time this cut of meat requires.
Ingredients
1 x 2kg brisket, at room temperature
2 tsp caster sugar
2 tsp sweet paprika
2 tsp onion powder
2 tsp cumin
330ml beer
Method
Step 1
Preheat oven to 150C fan-forced (170C conventional).
Step 2
Combine all the spices in a bowl. Place the brisket snugly in a roasting dish then pat the spice mix all over the top of brisket as if you are trying to create a crust. Season with salt and pepper. Pour the beer around the brisket, trying to avoid splashing off the spice mix.
Step 3
Tuck a piece of baking paper over the brisket, wrap the roasting dish tightly in foil and roast for 5.5 hours. After this time, gently skewer the meat with a knife. The meat should feel soft and offer almost no resistance to a knife when cut.
Step 4
To serve, cut the brisket into slices and serve with salads, fresh bread rolls, roast potatoes and my absolute fave, a fresh and crunchy slaw.
Step 5
Gently shred any leftover brisket using two forks. Place the shredded meat in a lidded container and drizzle over some of the residual cooking liquid –enough to coat the meat so it doesn’t dry out in the fridge but not so much that you drown it. This helps lengthen the “eating” life of your leftovers.
