Preheat oven to 150°C
Season one side of the brisket liberally with salt, pepper, herbs, spices and/or a dry rub
Lay two pieces of foil on the bench crossways with a sheet of baking paper on top
Place brisket, seasoned side down, onto the baking paper
Season the other side of the brisket
Bring the foil up and over, covering the brisket - keep the top open to crisp up the brisket. After three hours cover it up
Transfer to an oven dish and cook slowly
Serve with a fresh salsa
The perfect winter treat. Start this on a cold, sunny afternoon, and have it ready in time for a lovely evening by the fire with a glass of your favourite vino. This pie uses Peter Bouchier’s grass-fed brisket cut and beef stock, as well as a rich Irish stout and caramelised onions. Brisket is a delicious, albeit slightly tougher, cut of beef, so low and slow on the heat is the way to go. Easy to make, with complex flavours that will leave your guests wanting more!
Pick up some of our veal today and make this delicious osso bucco recipe. The perfect comfort dish.