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Frankie’s Fine Brine Brisket

SERVES: 4 • TOTAL TIME: 5 HOURS + 5 HOURS MARINATING TIME

Ingredients:

  • Beef brisket


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


To Serve:

  • Brioche buns

  • Frankie's Fine Brine pickles

  • Cabbage and carrot slaw

  • Swiss cheese

  • Mayonnaise

Directions:

  1. 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.

  2. Remove meat from refrigeration ½ hour before cooking.

  3. Preheat the oven to 150˚C.

  4. 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.

  5. 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.

  6. 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.

  7. 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

  8. 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.

This recipe, by Jason Roberts, is courtesy of Frankie's Fine Brine.

Download Recipe Here:

Frankie’s Fine Brine Brisket
.pdf
Download PDF • 3.73MB

Frankie's Fine Brine: Purveyors of liquor soaked pickles and classic brines.


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