Chilli Beef Brisket
"From Everyday Gourmet hosted by Justine Schofield (an Australian Masterchef finalist) and guest chef Toni Niall."
photo by duonyte
- Ready In:
- 2hrs 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 kg beef brisket (boneless 1 piece)
- 2 tablespoons smoked paprika
- 2 tablespoons chili flakes
- 2 tablespoons garlic
- 1 tablespoon ground cumin
- 2 tablespoons Worcestershire sauce
- 1 tablespoon salt
- 2 tablespoons brown sugar
- 1 tablespoon olive oil
directions
- Preheat oven to 150°C.
- Place brisket on a roasting tray and rub with olive oil and season with the salt and roast uncovered for 2 hours.
- Place all the remaining dried ingredients into a mortar and pestle and mix and then add the Worcestershire sauce and mix until the rub ingredients represents a 'crumble' and set aside.
- Once beef is cooked, remove and rest uncovered until is is cool enough to handle easily and then tear apart the brisket with your hands into long and chunky pieces, not too fine.
- Cover the torn beef with all of the spice rub and rub until well coated and then pan fry on a high heat, adding a small amount of olive oil for 10 minutes or until the beef is starting to really crisp up.
- Suggested you serve on top of a cucumber, yogurt and mint salad or you could serve as a tortilla wrap.
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Reviews
-
I am not sure what happened, but my brisket turned out rather dry. It was just under a kg in weight, not enough to make a difference. I shredded just a portion of it, and stored the rest. It apparently sucked up some of the juices overnight and was better the next day. I ate as is the first day, and stuffed into baked potatoes today. The rub is delicious - I did press the garlic and mix it all together rather than digging up where I hid the mortar and pestle, but otherwise followed the recipe as written. The rub is spicy and very delicious, and I can see using it in other recipes.
RECIPE SUBMITTED BY
I'mPat
Australia
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