Spicy Beef Brisket
Our Spicy Beef Brisket recipe uses Saint Matthew Chocolate & Manuka Chipotle to create rich, smoky flavour. Perfect for tacos, burgers, or just simply served with a side of greens. Left overs make the most incredible sandwiches or you can shred it and serve with pasta.
5 hours + overnight to marinate
2kg beef brisket
2 Tbsp brown sugar
1 Tbsp American mustard
1 tsp ground black pepper
2 Tbsp tomato paste
Take you brisket and trim off some of the excess fat, combine the marinade ingredients and liberally massage into every part of the beef. Cover and place in the fridge overnight to marinate.
1 Tbsp olive oil
1 large brown onion
2 cloves garlic
2 bay leaves
2 cups of stock (ideally beef but vege or chicken is fine too)
Preheat your oven to 150°C.
On the stove heat a Tbsp of olive oil in dutch oven or roasting dish on high heat. Sear the beef on all sides starting with the fattiest side.
Set aside and thinly slice an onion and two cloves of garlic. Brown the onion and garlic in the dish then pour in two cups of stock and bay leaves. Return your beef to the the dish fat-side down. Cover with a lid or foil and roast in the oven for 4 hours.
Take it out after the 2 hour mark and baste with the gravy that has formed around the beef. In the last 30 minutes remove the lid and continue to roast to form a nice crust.
Remove from the oven and set on a plate to rest for at least 10 minutes.
Cut against the grain with a serrated knife and drizzle with the gravy to serve.