"For the longest time, I didn't quite understand why brisket was such a big deal. Growing up, we cooked all cuts of meat the same way - either in a stew or on the grill. However, after having a conversation with my neighbor, who recommended Chalmers Butchery for their amazing beef, I decided to check it out. I was blown away by the quality of their meat and decided to try the brisket, which was a cheaper cut in January. I also grabbed some of their beef broth, which looked too good to pass up."
"With this big piece of brisket on my hands, I decided to take a cue from professional chefs and do some research on how to prepare it. I was pleasantly surprised by how simple the cooking process was, yet how big the flavors turned out to be. And so, I present to you my take on the humble brisket. Enjoy!"
Ingredients:
Instructions:
Preheat the oven to 125°C.
Season the brisket with salt and pepper, and then roll it up and tie it with butcher's string.
Heat some oil in a large pot or Dutch oven over high heat. Add the brisket and sear it on all sides until nicely browned.
In a separate pan, fry the onions and carrots until they start to caramelize and turn golden brown.
Transfer the caramelized onion and carrot mixture to the same pot as the brisket.
Add the bay leaves, peppercorn, and beef stock to the pot, making sure the brisket is fully covered.
Transfer the pot to the preheated oven and cook for 5 hours, until the brisket is tender and fully cooked.
Remove the brisket from the pot and let it rest for a few minutes before slicing.
Serve the brisket with mashed potatoes and seasonal vegetables, and pour the flavorful cooking liquid over the top.
Notes:
