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
- Rough cut onions and place in tray (lined with baking paper)
- Add 2 jars of Best Broth (Roasted)
- Place Brisket in tray
- Liberally salt & pepper
- Smoother with your favourite chutney / relish (hint: a chutney with sweetness or spice [or both] will permeate the brisket with additional flavour)
- Cover with a thick foil (or double wrap with standard foil)
- Place in oven at 90 – 95C
- Leave for minimum 12hrs (20+ hours better)
- 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
- Return to oven at 90-95C for 2 hrs
- Remove tray and place potatoes in separate tray (lined with baking paper)
- Cover potatoes with Good Fat tallow and 5 sprigs of rosemary. Return to oven at 200C for 25 mins
- Remove 1 cup of liquid from brisket tray – keep to make gravy (adding dissolved cornstarch till thickened)
- Cover brisket with foil and rest til potatoes are done
- Flip potatoes at least once during cook time
- 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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