Frankie’s Fine Brine Brisket
TOTAL TIME: 5 HOURS + 5 HOURS MARINATING TIME
For the Brisket Rub
2 tbsp extra virgin olive oil
1 heaped tsp salt
1 tsp cracked black pepper
1 tbsp smoked paprika
1 tbsp garlic powder
⅓ cup brown sugar
1 tbsp ground fennel seed
1 tbsp Coriander ground seed
⅓ cup Frankie’s Fine Brine Classic Sweet Fire pickling liquid
½ tsp cayenne pepper or chilli powder (optional)
For the Brisket Braising Broth
750 mL chicken stock (3 cups)
1 cup barbecue sauce
Juice and zest of 1 orange
Frankie's Fine Brine pickles
Cabbage and carrot slaw
Mix the spice rub together in a bowl, pour over brisket and massage into both sides of the meat before refrigerating, minimum of 5 hours but preferably overnight.
Remove meat from refrigeration ½ hour before cooking.
Preheat the oven to 150˚C.
Place a large pot over moderate heat, Add the brisket in, fat side down. Cook for 1 to 2 minutes to sear the spices. Turn over, adding another splash of oil underneath, and cook meat side down for 1 to 2 minutes, just to brown off the spices a little.
Pour in chicken stock and Barbecue sauce, cover with parchment paper and then bring to a boil. Cover with a lid and place into the oven for approximately 4 to 4 ½ hours.
After 4 hours, check on the meat, push a skewer or a small knife into the meat , it should push in and pull out with little to no resistance . Turn the oven off but leave the meat in for a further 15 minutes. Remove from the oven and place onto a baking tray lined with foil.
Place under a preheated grill or over a barbecue to form a deeper flavoured bark to the brisket, using some of the braising liquid to baste every now and then
To serve: Slice into 1 centimetre slices. Place onto a brioche bun with Frankie’s Fine Brine pickles, cabbage and carrot slaw, swiss cheese, mayonnaise and a little of the warmed braising liquid.