Slow Roast Rosemary Brisket, Crispy Potatoes, Beetroot and Cabbage

Disappointingly ugly, but beautifully delicious. Slowly roasted rosemary brisket with Crispy goose-fat potatoes, juxtaposed with a lightly pickled cabbage and beetroot. Deep, rich, broad flavours that are guaranteed to warm you up on a cold winters day, yet light enough to eat all year round. Recipe follows

Ingredients

800g Brisket, cut into strips

2 Sprigs Fresh Rosemary

1 Bulb Garlic Peeled and Minced

1 White Onion, Finely Sliced

2 Red Onions, Roughly Chopped

1 Beetroot, Peeled and Juilienned

1/4 Red Cabbage, Finely Sliced

800g Yellow Flesh Potatoes, chopped into large chunks

1 Teaspoon Smoked Paprika

Juice of one lemon

Bean Sprouts

2 Tablespoons Goose Fat

3 Tablespoons of Vinegar

Salt

Pepper

Olive Oil

Method

Preheat the oven to 160 C. Drizzle some olive oil in a roasting dish along with the vinegar, garlic, white onion, and one sprig of fresh rosemary. Lay the brisket over top, then cover with the roughly chopped red onions. Grind with pepper and salt and sprinkle with smoked paprika. Put the second sprig of rosemary on top. Cover with tinfoil all nice and snug.

Put it in the oven and cook for three and a half hours.

In the last hour, prepare the accompaniments. Blanch the potatoes for 10 minutes in a pot of boiling and well-salted water. Drain and transfer to a roasting tray. Toss in goose fat, sprinkle with sea salt and set aside.

Prepare the lightly pickled vegetables: Really easy, mix the lemon with a half cup of water and poach the cabbage and the beetroot, turning occasionally so the cabbage wilts, the beetroot softens and the colours meld. Once the water has evaporated, take it off the heat.

If you've got two ovens, lucky you - preheat it to 250 C and blast roast the potatoes until crisp and crunchy. If you don't, at the three hour mark, take the meat out. Increase the temp to 250, and blast roast the potatoes to a beautiful crispiness. Take them out.

Once the potatoes are done, take the brisket and slice it into chunks. Mix the brisket/onion and it's juices in with the pickled cabbage, then pop it back in the oven for five minutes.

Serve the meat and pickled cabbage on a plate, interspersed with the crispy potatoes. Pepper well, sprinkle salt, then scatter with the bean sprouts.

A hearty feast!

Enjoy!

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