Recipes
Date posted: 12/07/2017
Ingredients
| Marinade Ingredients | |
| Banana Shallots Large | 2 |
| Everyday Favourites Cracked Black Pepper (50396) | 3 tbsp |
| Tate & Lyle Demerara Sugar (47240) | 2 tbsp |
| Everyday Favourites Garlic Purée (3 cloves) | 3 cloves |
| Ancho Chilli | |
| Chef William Cayenne Pepper (70380) | 1tsp |
| Maldon Sea Salt (07650) | 3tsp |
| Extra Virgin Cold Pressed Rapeseed Oil (81565) | 20ml |
| Colman’s Dijon Mustard (49682) | 15g |
| Other Ingredients | |
| Major Beef Stock Mix (33963) | |
| Farmstead Brisket of Beef Rolled – British (90981) | 1 |
| Dried Chilli Flakes | |
| Corn of the Cob 2’s | 2 |
| Coriander | 5g |
| Round Tomatoes | 4 |
| Extra Virgin Cold Pressed Rapeseed Oil | 10ml |
Method
- Mix all the marinade ingredients together using a blender, then blend to a smooth paste
- Massage into the brisket and leave in the fridge overnight to marinade
- Place the brisket into the braising pot or deep roasting tray with a bed of root vegetables on the base
- Add one and a half pints of beef stock to the pan and cover well with tin foil to seal
- Place into a hot oven at 150˚C for three hours, removing to pour over the juices every 45 minutes to baste the beef
- After three hours in the oven the beef should be very tender, at this point remove the tray from the oven and allow the beef to rest for 10 minutes
- To make the salsa boil the corn on the cob until tender then drain well
- Heat a sauce pan and place the corn in dry allowing it to scorch on the sides, turning the cob so that it catches on all sides
- Next cut the corn kernels from the cob and place into a container
- De-seed and cut the tomatoes into cubes, chop the coriander and combine with the corn, drizzling the oil over the salsa mix
- Season the salsa and add the chilli flakes – allow the salsa to rest for one hour before serving with the beef
- To serve; carve a couple of slices of the beef and serve with some wild rice, burnt corn salsa and corn bread. Pour the cooking juices over the top