Oven Cooked Smoky Beef Brisket with Winter Slaw

Oven Cooked Smoky Beef Brisket with Winter Slaw. Image by Richard Cornish.

This is an easy way to make a great tender piece of beef brisket with a lovely smoky tang. You can get beechwood smoking chips from BBQ stores and local hardware. If you can’t find chips you can always use the chef’s special secret and throw a handful of tea leaves on a sheet of aluminium foil in the bottom of the oven. In Daylesford and surrounds we grow the most flavoursome winter vegetables and this little slaw cuts through the richness of the brisket. Serve with fries or grill a bun and make a brisket and slaw roll. Wrap smoky brisket and it will keep in the fridge for a week.

Serves 8

Ingredients

1.5kg beef brisket, trimmed
50ml extra virgin olive oil
4 tablespoons salt
3 tablespoons cracked black pepper
2 tablespoons smoked sweet Spanish paprika
1 tablespoon dried thyme leaves
1 cup beechwood smoking chips

1 medium kohlrabi, trimmed and peeled
⅛ purple cabbage, shredded
2 carrots, trimmed and peeled
2 green apples, washed
Handful parsley, chopped
60ml Kewpie mayo
Juice of a lemon
Salt and pepper to taste

Method

Place the brisket in a large bowl and rub thoroughly with the olive oil, salt, pepper, paprika and thyme. Set aside for an hour, covered. Take a double sheet of aluminium foil. Lay the brisket flat and loosely wrap but tightly seal the brisket in the foil with all the oil, salt and spices. Place in a large baking tray. Set the oven to 110°C-120°C and place the brisket in the middle of the oven and cook for 8 hours.

Meanwhile make the slaw by cutting the kohlrabi, cabbage, carrots and apple into fine julienne either by hand or through a mandolin.  Toss together with the parsley, mayo and lemon juice. Season to taste. Set aside.

Remove the brisket from the foil, retain the juices. Turn the oven to 220°C. Spread the woodchips on a tray and place on the very bottom of the oven. Place the brisket on a wire rack above a tray. Return to the oven for a further hour. Remove. Pour over the cooking juices and allow to sit for 20 minutes before serving. Slice into 25mm across the grain. Serve with kohlrabi slaw and French fries.

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Servings: 8

Author: Richard Cornish

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Oven Cooked Smoky Beef Brisket With Winter Slaw

Prep time: Cook time: Total time:

This is an easy way to make a great tender piece of beef brisket with a lovely smoky tang. You can get beechwood smoking chips from BBQ stores and local hardware. If you can’t find chips you can always use the chef’s special secret and throw a handful of tea leaves on a sheet of aluminium foil in the bottom of the oven. In Daylesford and surrounds we grow the most flavoursome winter vegetables and this little slaw cuts through the richness of the brisket. Serve with fries or grill a bun and make a brisket and slaw roll. Wrap smoky brisket and it will keep in the fridge for a week.

Ingredients:

Brisket

• 1.5kg beef brisket, trimmed
• 50ml extra virgin olive oil
• 4 tablespoons salt
• 3 tablespoons cracked black pepper
• 2 tablespoons smoked sweet Spanish paprika
• 1 tablespoon dried thyme leaves
• 1 cup beechwood smoking chips

Winter Slaw

• 1 medium kohlrabi, trimmed and peeled
• ⅛ purple cabbage, shredded
• 2 carrots, trimmed and peeled
• 2 green apples, washed
• Handful parsley, chopped
• 60ml Kewpie mayo
• Juice of a lemon
• Salt and pepper to taste

Instructions:

Method

1. Place the brisket in a large bowl and rub thoroughly with the olive oil, salt, pepper, paprika and thyme into the brisket. Set aside for an hour, covered. Take a double sheet of aluminium foil. Lay the brisket flat and loosely wrap but tightly seal the brisket in the foil with all the oil, salt and spices. Place in a large baking tray. Set the oven to 110°C-120°C and place the brisket in the middle of the oven and cook for 8 hours.
2. Meanwhile make the slaw by cutting the kohlrabi, cabbage, carrots and apple into fine julienne either by hand or through a mandolin. Toss together with the parsley, mayo and lemon juice. Season to taste. Set aside.
3. Remove the brisket from the foil, retain the juices. Turn the oven to 220°C. Spread the woodchips on a tray and place on the very bottom of the oven. Place the brisket on a wire rack above a tray. Return to the oven for a further hour. Remove. Pour over the cooking juices and allow to sit for 20 minutes before serving. Slice into 25mm across the grain. Serve with kohlrabi slaw and French fries.

Calories

686.04

Fat (g)

45.88

Sat. Fat (g)

15.40

Carbs (g)

11.56

Fibre (g)

3.40

Net carbs

8.16

Sugar (g)

5.99

Protein (g)

55.27

Sodium (mg)

3359.76

Cholesterol (g)

201.69

Created using The Recipes Generator