Beef Brisket with parsnip salad and sweet potato chips
Serves : 6
| Difficulty level : Difficult
Beef Brisket with parsnip salad and sweet potato chips
Brisket takes patience, and hope - that it turns out as good as it's smelt all day. Leave nothing to chance with our flavour-fest of a brisket, with a crunchy parsnip salad on the side.
Cooking Information
Prep. time: 20
Serves : 6
| Difficulty level : Difficult
1 cup ketchup
1/2 cup honey
1 cup white vinegar
2/3 cup brown sugar
3 tbs smoked paprika
3 tbs garlic powder
1 tbs dry mustard
3 tbs worcestershire sauce
3 tbs lemon juice
2 tbs cumin
1.7kg beef brisket
1/4 cup olive oil
1 kg parsnips, peeled and halved
150g baby spinach leaves
150g blue cheese, crumbed
50g walnuts
3tbs maple syrup
2 tbs olive oil
1 packet frozen sweet potato chips
1 garlic clove, crushed
2 tbs fresh rosemary, chopped
1 pouch Bare Bones® Red Wine Jus with Rosemary and Thyme
- Pre heat oven to 200°C
- To make the sauce place Bare Bones® Red Wine Jus, ketchup, honey, vinegar, half a cup brown sugar, one tablespoon paprika, one tablespoon garlic powder, dry mustard, worcestershire sauce and lemon juice into a small saucepan over a high heat. Bring to the boil and reduce heat to a simmer for 10-15 minutes, stirring constantly. Set aside.
- Place brisket into oven tray and rub both sides with 2 tablespoons olive oil. Follow with the cumin and remaining dark brown sugar, smoked paprika and garlic powder. Cover with foil and place in oven for half hour, reduce heat to 140°C and cook for a further 5 hours.
- Prior to the five hour mark toss the parsnips in 1 tablespoon olive oil and spread over a baking tray
- Remove brisket from the oven and pour half the sauce over. Return to the oven uncovered along with the parsnips and cook for a further 30-45 minutes.
- Remove the brisket and parsnips from the oven. Cover the brisket with foil and set aside and in the meantime cook the sweet potato chips as per the packets instructions.
- Toss parsnips, baby spinach, blue cheese, walnuts, maple syrup and remaining olive oil in a bowl. Serve with brisket, chips and reserved sauce.
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