Warren Elwin’s father says “I never met a roast in the middle of the day that I didn’t love”. Looks like a happy, beef brisket Father's Day is in store Mr Elwin!
Spice rub
| 1 tsp | Cumin seeds |
| 1 tsp | Coriander seeds |
| 3 | Cardamom pods |
| 1 | Star anise |
| 1 Tbsp | Peppercorns |
| 2 Tbsp | Espresso coffee, freshly ground |
| 1 Tbsp | Sea salt |
| 3 Tbsp | Brown sugar, use dark brown sugar |
Pot roast
| 2 ½ kgs | Briskets, bones on and excess fat removed, ask your butcher to cut you a piece (Main) |
| 2 | Carrots, roughly chopped |
| 2 | Celery stalks, roughly chopped |
| 1 | Onion, roughly chopped |
| 1 | Orange, or lemon, freshly zested and juiced |
| 1 | Garlic bulb |
| 5 | Bay leaves |
| 1 bunch | Fresh herbs, such as rosemary, thyme, tarragon |
| 1 | Stock, or wine, cider or beer, enough to cover the meat |
Directions
Spice rub
In a hot pan, lightly toast cumin and coriander seeds with
cardamom pods and star anise. Cool, add peppercorns and blitz in a spice grinder (or crush in a mortar and pestle) until finely ground. Mix ground spices with sea salt, freshly ground espresso and dark brown sugar. Mix together well and store in a sealed jar.
Meat
Brisket is a flavourful cut of meat from the breast (or lower chest) of the beef. Containing a lot of connective tissue, brisket is perfect for slow roasting (allowing the collagen to gelatinise), resulting in a succulent tender roast.
Clean the meat again at home, leaving a small fat cap (approx. ½cm) on top of the meat. This will allow it to retain moisture while it slowly cooks. Liberally rub the meat all over with your favourite spice rub (see above).
Aromatics
In a casserole or roasting dish just large enough to hold the meat, place carrots, celery stalks, and onion. Add a garlic, the orange or lemon zest and juice and fresh herbs.
Cook
Nestle the meat into the veges, add enough stock (wine, cider, or beer) to half cover the meat. Cover with the lid (or foil) and cook in a low oven (150C or less) for 5-6 hours, basting frequently, until the meat is unctuous and giving.
Serve
As a Sunday roast lunch;Slice the meat to a platter, ladle with the pan juices, and serve with a potato mash, mashed brussels sprout gratine and fresh green vegetables.
Southwestern style;Pull the meat and serve withsweetcorn bread,kumara croquettes,homemade baked beans, sauted kale or spinach, and coleslaw.
As a dipped sandwich;Butter thick slices of fresh white bread with yellow mustard. Add meat across half the slice, top with chopped pickles and a littleapple and fennel slaw. Fold in half. Dip sandwich into hot pan juices to eat.
As hash for breakfast;Saute leftover brisket with cooked potatoes, spring onions, tomatoes and fresh herbs. Top with a fried or poached egg.
