Open Categories +

Blog Home

Nandos Peri-Peri Brisket

Melissa's Kitchen Masterlist
Effortless Entertaining
The Skinny on the Italian Diet
Now Trending:
I'm Melissa!

A Food Network chef + mama obsessed with Aperol spritzes, travel, and mouth watering food. I also own a gorgeous cooking school in Italy. My mission? To share the secrets of La Dolce Vita so you can create a healthy, beautiful, delicious life filled with joy!

hello,

Ready to Manifesto Some Miracles?

tell me more

Grab a copy of my lastest book "Miracles Manifested" and enter to win a trip to Italy valued at $7000!

The crazy thing is my most popular recipe is a brisket recipe.

It was born out of a need to create a brisket that Saul would like.

He hates anything sweet and has never understood why prunes belong in a meat dish. So I set out to make one modeled on an Italian Osso Bucco.

My CRANBERRY + MUSHROOM BALSAMIC BRISKET was the end result and the recipe has been downloaded over 1 million times.

So I was a little intimidated to create a new recipe that could live up to the first. But I think I outdid myself with this one.

I have used Nandos Peri-Peri. A South African hot sauce made from the birds-eye-chili. And I took inspiration from Mexicos fajitas by sauteing up some multicolored peppers and onions.

The sauce is spicy and sweet but mild enough for the kids to enjoy.

I am going to go on record and say that this is the best brisket recipe on the planet bar none.

Give it a try and let me know what you think. And I’ve included a quick 2-minute video below so you can nail it.

xxx MM

 

NANDO’S PERI PERI BRISKET – CHEF MELISSA MAYO

A moist, succulent and juicy brisket made with my all-time favorite hot sauce, NANDO’S PERI PERI. It’s epic. You have to try it. The recipe is in my Rosh Has…

 

Print

Nandos Peri-Peri Brisket

  • Author: Melissa Mayo

Ingredients

Scale

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.

Did you make this recipe?

Share a photo and tag me @themelissamayo— I can't wait to see what you've made!

+ show Comments

- Hide Comments

add a comment

Reply...

I'm Melissa, your host & tour guide.

A Food Network chef, author, mamma, eternal optimist, wannabe-mermaid, spice mixologist, and “dough therapist” (yep, it’s a thing)—

I'm also the founder of Susina Cucina, the gorgeous, Italian cooking school I manifested into my reality. I’m obsessed with Aperol spritzes, travel, and mouthwatering food… especially pizza and pasta.

more about me

Ciao Bella,

enter now →

In Italy, they add work and life on to food and wine.

Win a one-week luxury trip to Tuscany 

The Magic of Italy
without the planning

Explore

Food Netwok Chef, Melissa is dishing up delicious food and a once-in-a-lifetime experience for your soul.

find out more →

Hands down the prettiest, do-it-yourself, easy-to-use, customizable, website templates on the internet. They look super expensive, but I promise they won't break the bank. 

Tonic Site Shop

Want a site like mine?

check it out →

@themelissamayo

For delicious recipes, travel guides, inspiration and more, join me on Instagram.

follow along