For all the talk about using cheaper cuts of meat, it’s surprising brisket isn’t easier to find. Many supermarkets don’t sell it, so you may need to ask your butcher ahead of time to get your hands on it. However, you may find it at farmers’ markets or online.
What is beef brisket?
How do I serve brisket?
Try this variation on a recipe from the late American food writer Lee Bailey…
Spice rub recipe:
- Rub the meat all over with a mixture of Spanish smoked paprika, cumin, oregano, salt, sugar, pepper and freshly crushed garlic.
- Wrap it in a double layer of foil and slow-roast it on a tray at 110°C for 4-7 hours, depending on the size of the joint.
- It doesn’t really need gravy, though you can make one from all the luscious juices. I tend to save them to bung in soup a few days later.
Another top tip is to try beef short ribs – that’s simply brisket served on the bone. Try them slow-braised in a barbecue sauce, cooked until the meat falls off the bone. Whichever way you choose to serve it, beef brisket is carnivorous eating at its very best.
Like these suggestions? Try one of our beef brisket recipes…
Thai beef curry
Chinese braised beef with ginger
Asian short ribs with herb salad
BBQ beef short ribs with green apple salsa & fries
Check out more beef brisket recipes.
What’s your favourite way to serve brisket? Let us know in the comments below…
