Angus Pure Spiced Brisket

When summer calls, chefs answer with bold flavours and slow-cooked mastery. This brisket recipe by chef Russell Bateman is a celebration of patience, precision, and the primal joy of fire and smoke. Designed for those who know their way around a spice blend and a convection oven, it’s the kind of dish that turns a gathering into a memory.

Ingredients:

• 1 Australian Angus Pure Brisket Beef Grain Fed (THO005)
• 2 tblsp Caraway seeds (EHL109)
• 2 tblsp black peppercorns (EHL168)
• 2 tblsp green peppercorns (EHL169)
• 2 tblsp black mustard seeds (EHL155)
• 2 tblsp whole Pimentos (allspice) (EHL101)
• 6 cloves (EHL123)
• 8 Cardamom Pods (EHL111)
• 6 Bay leaves (EHL107)
• 650g table salt (CAT55827)
• 425g sugar (TAT008)
• 150g Pink Salt (Sel Rose) (TER236)

Method:

1. Blend all the spices in a spice grinder to a powder.
2. Mix all the above together and rub into the brisket, leave in fridge for 24 hours. 
3. Wash off in cold water, pat dry and remake the spice blend, rub into the brisket and vacuum pack.
4. Cook in the convection oven on 85̊  c, 100% steam for 24 hours.
5. Remove and allow to cool.
6. Drain off the cooking juices and reduce to a syrup, add an equal amount of Honey and Huilerie Beaujolaise Cherry vinegar, set a side.
7. Preheat the oven to 210̊  c dry heat, brush the brisket with the glaze mix and bake, continue to brush throughout cooking, take to a core temperature of 85̊  c.
8. Remove and give a final brush of the glaze. 
9. Carve and serve.

Slice it thick, glaze it proud—because summer’s best stories are written in smoke, spice, and shared plates.

Get inspired, and read more about our Summer grilling & sharing inspiration.

Discover our full Summer selection here.