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Preparation Time: 20 minutes + chilling time
Cooking time: 4 hours + chilling time
Serves: 14
If served as fourteen portions, provides 268 cals, 11g fat (of which 3g saturates), 5g sugar and 0.6g salt per portion.
Ingredients
- 1 fresh beef brisket (approximately 2.7kg/6lb)
- ⅓ cup packed brown sugar
- ¾ cup coarse sea salt
- ¼ cup chopped onion
- 4 bay leaves, crushed
- 3 tsp pepper
- 2 tsp dried rosemary, crushed
- 2 tsp dried thyme
- 1½ tsp ground allspice
- 1½ tsp ground cloves
- 4 medium onions, sliced
- 4 medium carrots, sliced
- 2 celery ribs, sliced
- 2 cups stout or beef broth
- Rye bread, Swiss cheese slices and Dijon mustard (optional)
Method
1. Place beef in a 15in x 10in x 1in baking pan; rub with brown sugar. Refrigerate, covered, 24 hours.
2. In a small bowl, mix salt, chopped onion, bay leaves and seasonings; rub over beef. Refrigerate, covered, 3 days, turning and rubbing salt mixture into beef once each day.
3. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Remove and discard salt mixture. Place beef, onions, carrots, celery and stout in a roasting pan. Add water to come halfway up the brisket. Roast, covered, 4 - 4½ hours or until meat is tender. Cool meat in cooking juices for 1 hour.
4. Remove beef; discard vegetables and cooking juices. Transfer beef to a 13in x 9in baking dish. Refrigerate, covered, overnight.
5. Cut diagonally across the grain into thin slices. Serve with rye bread, cheese and mustard if desired.
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