When I first cooked brisket (boned), it was because it was all I could afford for a pot roast. I knew already that the little triumvirate of onion, celery and carrot would make for great flavour, but uncovering the dish, I marvelled at the change wrought in the meat by slow cooking; how the connective tissues had dissolved into succulent gelatin! The dish was not pretty – it was ugly delicious! A wondrous rite of passage! The barbecue-y brisket that follows is easy to prepare, dependable and much prettier. For a party in our new Kitchen space, we blanch roasted some baby turnips and added Horseradish Mousse. This brisket would make an excellent lunch with a good slaw and be heavenly with mash and creamed leeks or whole-roasted celeriac in winter.
In a large bowl or jug, stir together the beef stock, tomato sauce, sweet chilli sauce, brown sugar, vinegar and soya sauce. Place the brisket into a deep baking dish or casserole, just big enough so that the sauce will almost cover the meat. Spread the onion mixture on top of the brisket and pour the sauce over the whole dish. Place a sheet of baking paper cut to the size of the dish over the brisket. Cover the entire dish again tightly with foil.
A few hours before you wish to serve, you can remove excess fat that has solidified around the meat overnight. (Don’t be too religious about this, a little fat does add value to the heated sauce.) Now, carefully remove the brisket to a cutting board. Purée the sauce remaining in the casserole with a hand blender. Slice the meat against the grain into 1 cm slices, keeping the shape of the brisket. With a large fish slice or spatula, carefully place the meat back into the sauce and replace the lid or the foil. 40 minutes before you are ready to serve, pop the dish into the oven to reheat at 180°C for 30 minutes until it is bubbling at the edges.
For the Horseradish Mousse, in a food processor, place
Heat the heavy cream in your smallest saucepan over medium-low heat. As soon as it is hot, remove the pan from the heat and drop the bloomed gelatin into the hot cream. Using a rubber spatula, stir quickly to dissolve the gelatin so that no lumps remain.
Use the spatula to scrape the cream mixture into the bowl with the horseradish crème fraîche, being careful not to leave any of the cream gelatin mix behind. Whisk until thoroughly combined. Pour the mousse into an attractive glass bowl or container, leaving a good
Before serving, whisk the mousse briefly to fluff it up (if you like). You can either serve it in a pretty glass container, as quenelles on the side of the brisket or in individual shallow glasses.
© 2018 All rights reserved. Published by Jacana Media.