
Angus Pure Spiced Brisket
Ingredients:
- 1 Australian Angus Pure Brisket Beef Grain Fed
- 2 tblsp Caraway seeds
- 2 tblsp black peppercorns
- 2 tblsp green peppercorns
- 2 tblsp black mustard seeds
- 2 tblsp whole Pimentos (all spice)
- 6 cloves
- 8 Cardamom Pods
- 6 Bay leaves
- 650g table salt
- 425g sugar
- 150g Pink Salt (Sel Rose)
Method:
- Blend all the spices in a spice grinder to a powder.
- Mix all the above together and rub into the brisket, leave in fridge for 24 hours.
- Wash off in cold water, pat dry and remake the spice blend, rub into the brisket and vacuum pack.
- Cook in the convection oven on 85̊ c, 100% steam for 24 hours.
- Remove and allow to cool.
- Drain off the cooking juices and reduce to a syrup, add an equal amount of Honey and Huilerie Beaujolaise Cherry vinegar, set a side.
- 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.
- Remove and give a final brush of the glaze.
- Carve and serve.