Best ways with Beef Brisket

Our Chef Tim slow-cooks beef brisket over a very low heat for 16 hours.

Knight's co-owner and smokehouse expert has his own method:

"I marinate the brisket in my favourite Glass Eye Creek sauce, cover and place in BBQ hood down @ 200 deg for 1½ hours.  Make sure you rest it and stir in the juices. Oven or BBQ, smoked or BBQ'd - you'll be amazed!"

This week we have Grassfed Beef Brisket on special - it is the perfect cut for slow cooking and the's some recipe ideas for you to take advantage of this tasty yet inexpensive beef cut.

Beef Brisket with Vermicelli and Lemongrass Dressing

1.2kg piece beef brisket

2L (8 cups) beef stock

3 lemongrass stalks (inner core only)

2 kaffir lime leaves

½ cup rice vinegar

2 long red chillies, thinly sliced

2 tablespoons fish sauce

3 garlic cloves, finely chopped

¼ cup caster sugar

150g vermicelli noodles, cooked according to packet instructions

1 cup coriander

1 cup mint leaves

2 spring onions, thinly sliced on the angle

1 cucumber, shredded

Place brisket, stock, 1 lemongrass stalk, 1 kaffir lime leaf and 1 teaspoon salt in a large saucepan. Cover and simmer over medium-low heat, topping up with water if needed, for 4 hours or until the meat is tender. Cool slightly in the stock.

Meanwhile, finely grate the remaining 2 lemongrass stalks and shred remaining kaffir lime leaf, then place in a pan along with rice vinegar, chilli, fish sauce, garlic and sugar. Bring to a simmer over medium heat, stirring to dissolve the sugar, then remove from heat.

Shred the brisket, reserving the braising stock, and toss with half the dressing. Toss brisket, noodles, herbs, onion and cucumber together in a bowl with the remaining dressing and 1 cup cooled braising stock. Divide among bowls and serve.

Slow-cooked Beef Brisket with Sweet BBQ Sauce

800g flat piece beef brisket or beef chuck steak, trimmed

Olive oil cooking spray

2 sprigs fresh rosemary

¼ cup dijon mustard

½ cup barbecue sauce

2 tablespoons honey

1 tablespoon worcestershire sauce

1½ cups beef stock

Sweet potato mash and peas, to serve

Spray beef all over with a little oil. Heat a large frying pan over medium- high heat. Add beef. Cook for 3 to 4 minutes each side or until well browned. Transfer to bowl of a 5.5 litre-capacity slow cooker (You may need to cut the beef in half lengthways to fit).

Add rosemary. Combine remaining ingredients in a jug. Pour over beef (the liquid should just cover beef). Cover with lid. Cook on low for 6 to 7 hours or on high for 4 to 5 hours or until beef is very tender.

Remove beef from slow cooker and transfer to a board. Remove and discard rosemary. Using 2 forks, roughly shred beef. Divide sweet potato mash between plates. Top with beef and sauce. Serve with peas.

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Smoky Beef Brisket

½ cup smoky bbq sauce

¼ cup bourbon

3 garlic cloves, crushed

2 teaspoons smoked paprika

¼-½ teaspoon cayenne pepper

1.3kg beef brisket

Combine bbq sauce, bourbon, garlic, paprika and cayenne pepper in a 20cm x 30cm baking dish. Add brisket and turn to coat. Marinade, covered, in fridge for 4 hours or overnight if you have time. Bring to room temperature.

Preheat oven to 160C or 140C fan-forced. Cover dish with foil and bake for 4 1/2 hours (turning beef halfway through) or until very tender and sauce has caramelised.

Texas Chopped Brisket Burger

1¼ kg beef brisket

2 large brown onions, peeled and quartered

3 cloves garlic, peeled and bruised

2 tsp olive oil

500 ml salt-reduced beef stock

Dry rub:

3 tbsp brown sugar

1 tbsp smoky paprika

½ tsp freshly ground pepper

½ tsp coarse sea salt

1 tsp garlic powder

1 tsp onion powder

Sweet potato chips:

350 g small sweet potatoes, finely sliced into rounds

1 tbsp extra virgin olive oil

¼ tsp sea salt

To serve:

4 sesame seed burger buns

2 dill pickles, sliced thinly

1 purple onion, finely sliced

barbecue sauce

Rub Brisket all over with the dry rub. Place in a glass dish and cover with clingfilm. Marinate for at least 2 hours preferably overnight. Bring to room temperature when ready to cook

Preheat oven to 170°C. Place roasting pan over a cooktop, and bring to a medium-­high heat. Add 1 tablespoon oil and then the brisket. Brown all over and then add the rest of the oil onions and garlic to the pan. Allow the vegetables to soften, about 8 minutes. Add stock, scraping bottom of pan. Cover tightly with foil and place in oven. Cook for 2 hours and 45 minutes.

Turn the oven to grill setting set at 200°C and uncover brisket. Cook for 15 minutes turning once halfway through. Remove once crisp, set aside.

While the beef is resting, set oven to 200°C, place potato slices on a baking sheet lined with baking paper, toss in sea salt and remaining oil and roast for 10­-12 minutes until crisp.

Serve beef shredded and chopped in warm buns with pickles, onion and crisp sweet potato chips.

Knights Meats