Roast Beef Brisket with Berry Sauce
Brisket is a very flavourful, marbly piece of meat, which needs some slow cooking to break down the connective tissue.
- Makes : 6-8 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 3:15 hours
1 beef brisket, unsalted (about 2 kg)
Sea salt, black pepper and olive oil (or use a meat rub of your choice)
Whole Berry Sauce:
3 red plums, unpeeled and halved
1 bundle rhubarb, cut into sticks
1 C (200 g) sugar
1 C (250 ml) water
4 punnets assorted fresh or frozen berries
Preheat the oven to 160 °C.
Score the fat side of the brisket with a sharp knife, being careful not to cut into the meat.
Rub liberally with olive oil, sea salt and black pepper (or the meat rub of your choice).
Place the brisket, together with a splash of water (about ¼ cup) into a large oven dish. Cover the dish with foil. Cook for 2 ½ hours, adding a splash of water every 30 minutes or so. Turn the heat up to 180 °C and cook, uncovered, for a further 30 minutes, until the fat is crispy and the meat very tender. Allow to rest for 10-15 minutes before serving.
Whole Berry Sauce
Place the plums, rhubarb, sugar and water into a large saucepan, over moderate heat. Cook until the rhubarb is falling apart and the plums are soft, about 10-12 minutes.
Taste, if still too tart, add a bit more sugar. Add the frozen berries, if using, and cook until heated through. Remove from the heat and add the fresh berries. Stir to coat and heat through. Serve.