This is another budget conscious menu that will not be a disappointment, for brisket you can expect to pay about a third of the price of sirloin, and it comes in at cheaper than topside and silverside, two less trendy but similarly cheap cuts. The key is to buy brisket that is quite fatty – this will stop it from drying out when it cooks and keep it moist and tender. The top layer of fat is very important for effective cooking. Well-marbles meat is also far easier to cook well. Slow cooking at low temperature until meltingly tender, it packs a formidable punch that makes fillet seem really bland by comparison. This one is a big hit on Christmas Day Lunch.
This recipe is modified to accommodate children palates, sweet paprika to substitute for chili powder. If you prefer to ‘kick it up a notch’ adding cayenne pepper will do it.
Yield 10 servings
Ingredients
- 2 tablespoons sweet paprika
- 2 tablespoons kosher salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground black pepper
- 1 tablespoon sugar
- 2 teaspoons dry mustard
- 1 bay leaf, crushed
- 4 pounds beef brisket
- 1 1/2 cups beef stock
Directions
Preheat the oven to 350 degrees F.
Make a dry rub by combining sweet paprika, kosher salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.
Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.
Trim the fat and slice meat thinly across the grain. Top with juice from the pan.
Recipe by Tom Perini
