Name: Le Babs BEEF BRISKET Recipe
Cook time: 16 h
Total time: 16 h
Yield: 8 servings
Ingredients: 2 kg whole beef brisket (trimmed); 2 tbs kosher salt; 2 tsp black pepper (freshly ground); 1 tbs smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp dried thyme; 2 tbs olive oil; 1 l beef stock (low-sodium); 250 ml dry red wine; 2 tbs tomato paste; 1 large yellow onion (halved); 2 medium carrots (peeled, chunked); 2 stalks celery stalks (chunked); 6 cloves garlic cloves (crushed); 2 leaves bay leaves; 2 sprigs fresh rosemary; 3 sprigs fresh thyme; 30 g unsalted butter; 1 tsp cornstarch; 2 tbs cold water; 1 tsp salt; 0.5 tsp black pepper; 4 medium red chillies (sliced lengthwise); 120 ml white vinegar; 120 ml water; 2 tsp caster sugar; 1 tsp salt; 2 tbs fresh parsley (chopped); 1 tbs fresh chives (chopped)

Method

Brisket and Rub

Trim and dry

Pat the brisket dry with paper towels. Trim excessive fat, leaving a thin 3–5 mm layer for flavor and moisture.

Make rub

In a small bowl combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder and dried thyme. Stir to combine.

Rub the brisket all over with olive oil, then massage the dry rub evenly into both sides of the brisket. Let rest uncovered in the refrigerator for at least 2 hours or up to overnight to allow flavors to penetrate.

Pickled Chillies

While brisket rests, combine vinegar, water, caster sugar and salt in a small saucepan. Bring to a simmer and stir until sugar and salt dissolve. Remove from heat.

Pack sliced chillies into a clean jar. Pour hot pickling liquid over the chillies so they are fully submerged. Allow to cool to room temperature, then cover and refrigerate for at least 2 hours (best overnight).

Cooking Liquid & Slow Cook

Preheat oven to 130°C (265°F).

In a large heavy-bottomed roasting pan or Dutch oven over medium-high heat, add a little oil and sear the brisket fat-side down until deeply browned, 6–8 minutes. Turn and brown the opposite side for 4–5 minutes. Remove brisket to a plate.

Add onions, carrots, celery and crushed garlic to the pan. Cook, stirring, until vegetables begin to brown, about 6 minutes. Stir in tomato paste and cook 1 minute to remove raw flavor.

Pour in red wine to deglaze the pan, scraping up browned bits. Reduce wine by half, about 4–6 minutes.

Add beef stock, bay leaves, rosemary and thyme. Return the brisket to the pan, fat-side up. The liquid should come about halfway up the sides of the brisket; add a little extra stock or water if necessary.

Cover tightly with a lid or heavy foil and transfer to the oven. Slow-cook for 12–16 hours at 130°C (265°F) until the brisket is fork-tender and a probe inserted into the thickest part meets almost no resistance. Check after 10–12 hours: if liquid level is low, add hot stock; keep covered.

Once tender, remove the brisket to a cutting board and tent loosely with foil to rest for 30 minutes.

Beef Jus Finish

Strain the cooking liquid and vegetables through a fine-mesh sieve into a saucepan, pressing solids to extract as much liquid and gelatin as possible. Discard solids or reserve a few spoonfuls of shredded veg for serving.

Skim off excess fat from the top of the strained liquid. Taste and if necessary reduce the liquid gently over medium heat to concentrate flavor, about 8–12 minutes.

Whisk cornstarch with cold water to make a slurry. Remove pan from heat and swirl in butter to finish, then stir in the cornstarch slurry a little at a time while simmering until the jus coats the back of a spoon. Season with salt and black pepper to taste. Keep warm.

Finish and Serve

Slice the rested brisket thinly across the grain using a sharp knife. Arrange slices on a warmed platter.

Spoon warm beef jus over the slices and garnish with chopped parsley and chives. Serve pickled chillies on the side for acidity and heat.

Beef Brisket Recipe