- 1½kg flat brisket
- A thumb of ginger
- 60g brown miso paste
- 1½ beef stock cube
- 1½ star anise
- 1½ onion
- 500ml boiling water
- 1 tbsp olive oil
- 1.
Get started: Heat your oven to 160°C/Fan 140°C/Gas 3. Unwrap the beef brisket and pat it dry. Leave it to come to room temperature; about 30 mins.
- 2.
Peel and grate the ginger into a heatproof jug. Stir in the miso. Pour in 500ml boiling water and crumble in the stock cube. Drop in the star anise and mix together well with a fork. Peel and thinly slice the onion.
- 3.
Place a large, heavy-based pan with a lid on a medium-high heat for 2 mins. When smoking hot, drizzle in 1 tbsp olive oil and add the beef brisket. Sear for 3-4 mins on each side till well browned. Take the pan off the heat.
- 4.
Add the onion to the pan and pour over the miso and ginger infused stock. Turn the brisket over a couple of times to coat in the liquid, then pop a lid on the pan (or cover with a double layer of foil). From this point, follow either the indoor or outdoor cooking options below.
- 5.
Cooking indoors: Slide the brisket into the oven. Cook for 3½ hrs, turning a couple of times and basting with the liquid as it thickens throughout the cooking time.
- 6.
Remove the brisket from the oven and pop the meat on a board to rest for 30 mins. Thinly slice or shred it with a couple of forks and stir back into the miso and ginger sauce. Place over a low heat and gently warm the brisket through to serve.
- 7.
Cooking outdoors: Slide the brisket into the oven. Cook for 3 hrs, turning a couple of times and basting with the liquid as it thickens throughout the cooking time.
- 8.
Light the coals on your barbecue and bring to a medium-low heat. When the brisket has cooked for 3 hrs, remove the lid and pop the pan directly onto the coolest part of the grill. Cover the barbecue and gently cook for 20-30 mins, basting the meat frequently with the sticky sauce.
- 9.
Carefully remove the brisket from the barbecue (the pan will be very hot) and pop somewhere warm to rest for 30 mins. Thinly slice or shred, tossing the strands through the sauce. Set over a low heat and gently warm through to serve.
- Tip
Know your grill
When lighting your barbecue, lay the bulk of your coals to one side, gently sloping 3/4 of the way to the other side. This helps to regulate the heat, giving you fierce 'direct' heat to brown your meat over, and gently 'indirect' heat to slowly cook things, like your brisket. - Tip
A bit about brisket
Taken from the front of the animal, brisket is a hard working joint that requires a little love to transform it into greatness. Slow cook it and you will be rewarded with deeply rich, beefy strands that can be pulled apart with a spoon. Especially good piled into buns with crunchy colelsaw and lettuce leaves. - Tip
Next week in the Summer Roast Box
Smoky BBQ Tandoori Spatchcock Chicken. A fragrant spiced yogurt marinade adds plenty of Indian-inspired flavour to our organic British chicken. Grilling it on the barbecue makes sure there is plenty of crisp skin to go round. - Tip
On the side next week
For an easy and impressive barbecue spread, next week's Super Salad Box provides the perfect sidekick to your grilled bird. It features two gorgeous saladMoroccan Watercress & Lentil Salad and Marinated Spring Ribbon Salad. Pile your platters high and make your seasonal feast complete. Go to www.abelandcole.co.uk/xxxxxxxxxx to order your Super Salad Box. [please insert correct url and delete this note!]
