Are you ready to elevate your culinary skills with a recipe that promises to leave your guests begging for more? Provenir’s CEO Chris Balazs has spilled his mind-blowing brisket recipe which only needs 10 minutes to prepare! Being a busy farmer with 3 daughters, he has mastered the art of easy prep meals and letting the oven do all the work!

Ingredients:

• 4.5kg Point End Brisket
• 2 x The Best Broth – Roasted Beef
• 1 x The Good Fat – Beef Tallow
• Onion & Jalapeno Pickle
• 10 Red Potatoes
• 3 White Onions
• 5 Sprigs Rosemary
• Kosher Salt (or crushed rock salt)
• Green Pepper Corns (crushed in mortar & pestle) or coarse grind black pepper

Instructions:

Hint: Read all instructions before commencing

1. Rough cut onions and place in tray (lined with baking paper)
2. Add 2 jars of Best Broth (Roasted)
3. Place Brisket in tray
4. Liberally salt & pepper
5. Smoother with your favourite chutney / relish (hint: a chutney with sweetness or spice [or both] will permeate the brisket with additional flavour)
6. Cover with a thick foil (or double wrap with standard foil)
7. Place in oven at 90 – 95C
8. Leave for minimum 12hrs (20+ hours better)
9. 2 hours before serving – take out and add 10 half cut red potatoes in with the brisket. Place as many in the liquid as possible
10. Return to oven at 90-95C for 2 hrs
11. Remove tray and place potatoes in separate tray (lined with baking paper)
12. Cover potatoes with Good Fat tallow and 5 sprigs of rosemary. Return to oven at 200C for 25 mins
13. Remove 1 cup of liquid from brisket tray – keep to make gravy (adding dissolved cornstarch till thickened)
14. Cover brisket with foil and rest til potatoes are done
15. Flip potatoes at least once during cook time
16. When potatoes are ready – remove brisket from tray – slice into thick cuts (2-3cm thick) and serve with amazing crispy potatoes

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