Boxing Day Brisket
Boxing Day Brisket
- 2tsp Wagyu Beef Dripping
- 1.2kg British Wagyu beef brisket
- 2 red onions, cut into wedges
- 4 garlic cloves, crushed
- 2 tsp of Sea Salt
- 2 tsp cracked black pepper
- 2 tsp ras el hanout
- 1 tbsp ground coriander
- 1 tsp smoked paprika
- 100ml cider vinegar
- 50g soft light brown sugar
- 500ml good-quality beef stock
- 75ml pomegranate molasses
- 200g pomegranate seeds
- Fresh coriander
Method
- Take the brisket out of the fridge 30 minutes before cooking.
- Heat the oven to 120°C.
- Warm the oil in a heavy casserole pan.
- Sear the brisket all over for around 10 minutes until beautifully browned, then set aside.
- Add the onions to the pan and cook until soft and golden.
- Stir in the garlic, salt and spices and let them cook for a minute or two.
- Pour in the cider vinegar and let it bubble away.
- Add the brown sugar and stock, then bring everything to a gentle simmer.
- Return the brisket to the pot, cover, and cook in the oven for 5 hours.
- Check if it pulls apart easily; if not, give it another 30 minutes. Baste if it looks a little dry.
- Rest the brisket under foil for 10 minutes.
- Shred the meat and fold it back into the rich sauce.
- Add the pomegranate molasses and mix until glossy and sticky.
- Finish with pomegranate seeds and coriander, and serve with crusty bread.
Enjoy!
