Smoky Beer-Braised Brisket
Photography Manja Wachsmuth.
This is basically a piece of brisket braised in my favourite barbecue sauce recipe and it’s delicious served with sharp, crunchy gherkins and American mustard.
Serves: 8
INGREDIENTS
2 tablespoons olive oil
1½-kilogram piece brisket
1 each large onion and carrot, peeled
1 apple, skin on
3 cloves garlic, crushed
¼ cup raisins, roughly chopped
3 tablespoons tomato paste
3 tablespoons brown sugar
3 tablespoons soy sauce
3 tablespoons American yellow mustard
3 tablespoons Worcestershire sauce
½ teaspoon chilli flakes
1 teaspoon liquid smoke (I used Manuka Smoke Concentrate, see note below)
1 cup good-quality beef stock
330ml bottle pilsner beer
sea salt and ground pepper
To serve
gherkins
2 spring onions and
1 long red chilli, thinly sliced
METHOD
Preheat the oven to 150°C fan bake. Heat the oil in a large sauté pan.
Season the brisket and brown on both sides. Transfer to a deep roasting dish. Don’t wash the pan.
Grate the onion, carrot and apple on the coarse side of a box grater and add to the pan along with the garlic and raisins. Season generously and cook for 10 minutes, stirring occasionally.
Stir in all the remaining ingredients except the stock and beer and cook for 5 minutes. Add the stock and beer and bring to the boil, then pour the contents of the pan over the brisket. Make sure the top of the meat is well covered with a layer of the vegetable mixture.
Cover with baking paper, then cover tightly with foil. Braise for 3–5 hours or until meltingly tender and a knife will slip easily through the meat. Cooking time will depend on the thickness of the brisket.
To serve: Carefully lift the meat out of the pan and place on a large serving platter. If the juices are thin, tip into a saucepan and boil until reduced and syrupy. Slice the brisket and spoon over the sauce. Serve with crisp gherkins and scatter over the spring onions and sliced chilli, if using. Serves 8.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.