Cape Grim Brisket w. pickled cabbage & mustard
Serves:
This recipe may seem complicated but it just requires planning ahead a few days.
The result is worth the extra effort!
Ingredients for Brisket
2kg Cape Grim Ox Brisket
Braising Stock
2 L chicken stock
5 sprigs thyme
1 head garlic
5 bay leaves
Method
The brisket first needs to be cured in the salt brine for 3 days.(see recipe below) This can be done in a large pot or plastic container. Ensure is completely submerged. It may need to be weighed down. After 3 days, remove brisket from brine and place in large heavy based pot. Cover with chicken stock, garlic, thyme and bay leaves.
Very gently poach for 2.5-3hours until meat is very tender.
Ingredients for Brine
2 L water
140 g table salt
20 juniper berries
5 bay leaves
5 sprigs thyme
10 allspice berries
20 black peppercorns
1 tsp curing salt no. 1 (optional)
Method
Bring all ingredients to the boil and chill. Ensure the brine is chilled to under 5 degrees before it is used to cure any meats
The cure salt is optional, but will impart an attractive pink hue to the brisket when cooked.
Ingredients for Pickled cabbage puree
½ white cabbage
5 juniper berries
1 Tbs dill seeds
3 bay leaves
1 Tbs salt
200g butter
100ml cream
Method
thinly slice cabbage.
Combine cabbage with juniper, dill seeds, bay leaves and salt and mix really well, bruising the cabbage to extract the juices.
Place into a large glass jar, packing down tightly to ensure the cabbage is submerged in its own liquid.
Leave on the bench at room temperature for 2-3days to become sour. It can now be stored in the fridge for up to 2 weeks
Saute cabbage in heavy based pan with half butter until soft.
Add cream and bring to the boil
Blend in a jug blender to a silky smooth puree with the remaining butter and season with a little salt if it requires
Ingredients for Onion, mustard sauce
5 Onions
1L beef stock
1 head garlic
5 sprigs thyme
Yellow mustard seeds
Mustard seed oil
Method
Heavily caramelise onions and garlic in heavy based pan until blackened or almost burnt. The end product won’t taste burnt but the blackened onion will help the stock witha nice dark, glossy colour
Add the beef stock and thyme and cook gently over medium heat for 2-3 hours
Strain and reduce by ¾ until stock starts to thicken.
Add soaked yellow mustard seeds and split with mustard oil.
To Serve
Reheat brisket in roasting pan in the oven with a few Tablespoons of the onion sauce. This will help to create a sticky glazed piece of brisket
Spoon a generous amount of pickled cabbage puree on the plate with slices of sticky brisket.
Spoon onion mustard sauce over the meat
Garnish with thin slices of dill pickles and upland cress. Another peppery leaf such as watercress or rocket could be used instead
We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.
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