Marinated Beef Brisket
The Best Brisket Marinade Recipe
Whilst a longer cooking time is required for beef brisket, the wait is well worth it for boldly flavoured, tender beef. When paired with warmed tortillas and a crunchy winter slaw, expect a taste sensation that will have you coming back for more.
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1-1.3kg Quality Mark beef brisket
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp brown mustard seeds
1/2 tbsp peppercorns
1/2 tbsp soft brown sugar
1/2 tbsp paprika
A pinch of cayenne pepper
1 cup beef stock
8, warmed tortillas
2 handfuls cabbage
2 handfuls red cabbage
1, finely sliced green apple
1, finely sliced red onion
1 tbsp, toasted sesame seeds
1/2 cup mayonnaise
Chipotle hot sauce
1, deseeded and finely sliced green chilli
A handful of, toasted pumpkin seeds
2, cut into wedges lime
To Marinade Brisket
To Make Brisket
Place the seeds and peppercorns in a small dry frying pan over medium heat and lightly toast – you will smell when they are toasted.
Straightaway remove from the pan and leave to cool.
Lightly crush the seeds and peppercorns (see tips) and mix with the brown sugar, paprika and cayenne pepper.
Place the beef brisket on a large plate and rub over the spice mixture.
Cover and place in the fridge overnight.
The next day, remove beef brisket from the fridge and bring to room temperature.
Nutrition Information per Serving (591g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)