Recipe - summer brisket
Ah, brisket. A sometimes under-rated cut, when slow cooked it's an amazing addition to your summer repertoire, as well as bring a brilliant winter warmer. I must confess this was supposed to be a spring recipe, but....children, barn conversion, work, clean socks for all the family.... however it will work equally well for summer. It's a perfect thing to bung in the oven in the morning, ready for a lunchtime get together with long lost friends and family. So, without further ado:
Brisket joint (we can help you with that)
2 tins chopped tomatoes
2 tbsp smoked paprika
1 tbsp ground cumin
2 tbsp black treacle
1 tbsp brown sugar
2 tbsp BBQ sauce
Preheat the oven to 120c.
Mix the rub ingredients (paprika, cumin, treacle, sugar and BBQ sauce).
Unroll the brisket joint and smear with the rub ingredients before massaging in.
Roughly chop the onions and put in the bottom of a large casserole dish, then place the brisket on top.
Add the two tins of tomatoes and put a large piece of baking parchment over the top of the pan, before putting the lid on.
Put in the oven (or the bottom oven of your aga) for around 6 hours. You will know it's ready when it pulls apart easily.
Remove the meat from the pan and pull the whole joint apart in to shreds
Skim off as much of the fat as you can from the liquid in the pan, before blitzing it with a mixer to create a smooth sauce to serve with the meat.
This is great served in a brioche bun with coleslaw or as part of an amazing dirty fries concoction!