Slow Roasted Beef Brisket

Name: Slow Roasted Beef Brisket
Prep time: 45 min
Cook time: 12 h
Yield: 6-10 serves
Ingredients: 1 ½ tbsp salt; 1 tbsp cumin; 1 tbsp smoked paprika; 1 tbsp sweet paprika; 2 tsp garlic powder; 1 tsp chilli powder; 1 tsp onion powder; 200 g brown sugar; 100 ml water; 12 ripe tomatoes, roughly chopped; 250 ml apple cider vinegar; 100 ml treacle; 2 kg beef brisket

By Warren Carle

The ultimate recipe for stress-free entertaining, our slow roasted beef brisket allows you to ‘set and forget’. Simply prep the night before – then let your NEFF oven do the rest!

The dry spice rub combines cumin with smoked and sweet paprika, garlic and chilli powder for depth of flavour, while coating the beef with a treacly tomato sauce allows the meat to caramelise in its final stage of roasting. Cook low and slow for 12 hours on the NEFF oven Low Temperature Cooking function (or fan forced if you do not own a NEFF oven) for tender, fall-apart meat your guests will love.

How to achieve the perfect slow roasted beef brisket:

Turning the brisket every 3 hours in the sauce ensures even coating and cooking.

It’s best to cook this recipe overnight. In the morning, simply refrigerate the brisket in its cooking liquid. Before reheating, remove the solidified fat. Reheat the brisket on CircoTherm at 160⁰C for 30 minutes. In the meantime, reduce the cooking liquid to a sauce-like consistency.

Function: Circo Therm®

Slow Roasted Beef Brisket

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Prep: 45 minutes

Cooking: 12 hours

difficulty: Mid

Serves: 6-10

Ingredients

1 ½ tbsp salt
1 tbsp cumin
1 tbsp smoked paprika
1 tbsp sweet paprika
2 tsp garlic powder
1 tsp chilli powder
1 tsp onion powder
200 g brown sugar
100 ml water
12 ripe tomatoes, roughly chopped
250 ml apple cider vinegar
100 ml treacle
2 kg beef brisket

Method

To begin making your slow roasted beef brisket with a spiced rub, combine the dry spices and rub onto the brisket. Place the sugar, water, tomatoes, vinegar and treacle into a saucepan and bring to the boil. Simmer for 10 minutes.

Place the brisket in an ovenproof dish that has a tight fitting lid. Pour over the tomato sauce and place the lid on top. Put the brisket into the oven and select the Low Temperature Cooking function at 120⁰C. Cook the brisket for 12 hours. Turn the brisket over in the sauce every 3 hours.

After cooking remove the brisket from the sauce. Place brisket on a wire rack with a universal tray lined with baking paper underneath. Return the brisket to the oven and cook on CircoTherm® at 160⁰C for 20 minutes to caramelise the beef. Skim the fat from the cooking liquid. While the brisket is cooking, in a saucepan reduce the cooking liquid down to a sauce consistency.
Slice the brisket and serve the sauce on the side.

Notes

This is a great recipe to cook overnight. In the morning refrigerate the brisket in the cooking liquid. Before reheating remove the solidified fat. Reheat the brisket on CircoTherm at 160⁰C for 30 minutes and reduce cooking liquid to sauce consistency.

Authors Bio

Warren is a chef with over 20 years of cooking experience, ranging from Michelin Star Restaurants to 5 star Hotels. He is highly passionate about embracing technology to create food that is visually stunning, tasty and packed with a whole lot of nutritional goodness.

Slow Roasted Beef Brisket

How to achieve the perfect slow roasted beef brisket:

Slow Roasted Beef Brisket

Ingredients

Method

Notes

Authors Bio

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