Name: Sweet & Sour Brisket with Horseradish Mousse
Yield: Serves 10–12
Ingredients: ½ tsp lemon zest; 1 tsp powdered gelatin; 3 cup beef stock; 1¼ tsp black pepper; 1½ tsp onion powder; 1 tbsp water; ⅛ tsp cayenne pepper (or more if you like); ½ tsp dried oregano; ½ tsp dried thyme; 1 tbsp freshly grated horseradish or 3 tsp prepared horseradish; ¼ tsp white wine vinegar; salt to taste; 1 cup crème fraîche; 1 cup brown sugar; 1 tsp English mustard; 1 tsp paprika; ½ cup sweet chilli sauce; 2 tsp salt; 6 garlic cloves, peeled and halved; 4 tbsp vegetable oil; 2 tbsp Indonesian soya sauce; 3 large onions, sliced; 4.5 kg beef brisket (with good amounts of fat); 1½ tsp garlic powder; 2½ tbsp heavy cream; 3 tbsp vinegar; 1¼ cup tomato sauce; pinch of sugar (if needed); ¼ tsp Tabasco

Preparation info

Serves
10–12

Difficulty
Medium

Appears in

Set a Table

By Karen Dudley

Published 2018

About

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 an