Nandos Peri-Peri Brisket
Ingredients
4.5lb – 6lb/2-3 Kg flat piece of Brisket – VERY IMPORTANT… IT MUST BE THE FIRST CUT (the second cut or top flap is a much tougher meat and will take double the cooking time to soften)
FOR THE RUB
- 1 TBS Kosher Salt
- 1 TBS black Pepper
- 1 TBS Cumin seeds
- 1 TBS Coriander seeds
- 1 TBS Mustard Seeds
FOR THE VEGGIES
- 3 large sliced onions
- 4 stalks of celery cut into 1/3 inch moons
- 3 cloves crushed garlic
- 1 red, 1 yellow and 1 orange pepper cut into thin strips
- 1 14oz jar of Fig, Plum of Blackberry Jam
- ½ cup Nando’s Mild Peri-Peri Sauce
- ¾ cup of red wine vinegar
- ¼ cup Worcestershire sauce
- 1 cup boiling water
- 1 TBS chicken stock powder
- 6 bay leaves
- Coarse Salt & Black Pepper to taste
- Olive oil
- 1 bunch chopped chives to garnish
Instructions
Preheat oven to 350 F/180 C
Crush the spices for the rub in a mortar and pestle. Cover both sides of the brisket well with the rub. Heat a frying pan/Dutch oven on high heat. Add oil and sear brisket on all sides until nicely browned (8 minutes). Set aside.
In the same pan add olive oil. Sauté the onions, celery, garlic, and peppers on medium heat till soft and golden brown (10 mins). In a large bowl combine the jam, Nando’s peri-peri, vinegar, Worcestershire sauce, boiling water, chicken stock powder, and bay leaves. Whisk the sauce to combine.
Place the veggies into the bottom of an ovenproof baking dish/dutch oven. Place the seared brisket on top. Pour sauce over the meat. Cover with lid or parchment paper and foil. Seal well to create a steam bath. Roast on the middle rack of oven roast for 2 ½ hours turning halfway through.
The brisket should be fork tender. (If meat resists cook for another ½ hour). Take the meat out and cover with foil until cool. *****
If the sauce is watery cook off excess liquid on the stovetop till it thickens and is soupy. Slice meat against the grain on the bias. Place back in an oven-proof dish and top with the sauce. Cover with foil and reheat at 300 F/150C until warmed through (45 minutes). Serve with roasted sweet potatoes and garnish with chopped chives.
Serves 8-10
Notes
Make the brisket 2 to 3 days ahead so sauce penetrates the meat. Freeze/refrigerate till ready to use. *****You can refrigerate the cooled brisket overnight and slice in the morning. Don’t worry if the meat feels hard. It will after being in the refrigerator but it will soften up. Bring to room temperature before reheating.
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