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Marinated Beef Brisket
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.
Prep:
Cook: 4 hours
Serves 8 with leftovers
Good source of iron
Low Sodium
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IngredientsBeef
To serve
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Method |
Nutrition Information Per Serving
Serving size: 332g| Energy kJ (kcal) | 1946 (465) |
| Protein (g) | 40 |
| Fat (g) | 21.2 |
| Saturated (g) | 5.5 |
| Carbohydrate (g) | 26.0 |
| Sugars (g) | 10.8 |
| Sodium (mg) | 776 |
| Iron (mg) | 6.9 |
| Zinc (mg) | 1.4 |
| Selenium (ug) | 6.8 |
- Crush whole spices using a mortar and pestle or a spice grinder. If you don’t have either of these, you can simply place the spices in a metal bowl and crush with the end of a rolling pin.
- Short of time? Marinate beef brisket for 4 hours.
- Remove beef from the oven to the bench to baste, so not to lose oven temperature as you do.
- We like to remove the brisket from the wire rack and place in the accumulated meat juices for the last hour of cooking. Keep covered in foil.
- Keep meat juices in the fridge for another use or freeze. They can be used as part of the liquid content for a beef stew.
- You could sharpen the mayonnaise by stirring through 1 tablespoon cider vinegar and 1 tablespoon olive oil.
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BEEF + LAMB NEW ZEALANDPO BOX 33 648TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE
0800 733 466enquiries@beeflambnz.co.nz   
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Beef:
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.
Preheat the oven to 150°C.
Place on a wire rack sitting inside a roasting dish. Pour in the beef stock then cover completely with foil and seal well.
Place in the oven and cook for 4½ - 5 hours. Baste brisket 2-3 times during cooking by spooning over the meat juices. The brisket should be very tender. Remove from the oven and season with salt.
To serve:
Slice beef thinly and place 2-3 slices on each tortilla, along with a coleslaw made using the cabbage, apple, red onion and sesame seeds. Serve with small dishes of mayonnaise and chipotle sauce for drizzling over. Top tortilla with chilli and pumpkin seeds. Finally squeeze over a little lime juice. Wrap up and eat.