Recipe and styling by Mari-Louis Guy&Callie Maritz for CRUSH.
Low and slow is the way to go. Brisket is a very flavourful, quite marbly piece of meat., so it needs some slow cooking to break down the connective tissue. Upon serving, the meat is cut against the grain, helping it become fall-apart tender.
1 beef brisket, unsalted, about 2 kg
sea salt, black pepper and olive oil ( or use a meat rub of your choice)
Preheat the oven to 160C.
Score the fat side of the brisket with a sharp knife, do not cut into the meat.
Rub liberally with olive oil, sea salt and black pepper ( or the meat rub of your choice).
Add the brisket, along with a splash of water, about ¼ cup, to a large oven dish. Cover the dish with foil. Cook for 2 ½ hours, adding a splash of water every 30 minutes or so. Turn up the heat to 180C and cook uncovered for a further 30 minutes, until the fat is crispy and the meat very tender. Allow to rest for 10-15 minutes before serving.
For the Whole Berry Sauce
We like using a combination of fresh and frozen berries, as with frozen we get yummy bits like red and black currants and cranberries that we do not typically find fresh in South- Africa.
3 red plums, halved
1 bundle rhubarb, cut into sticks
1 cup ( 200 g) sugar
1 cup water
4 punnets assorted fresh or frozen berries
In a large saucepan, set over moderate heat, add together the plums, rhubarb, sugar and water. Cook until the rhubarb is falling apart and the plums are soft, about 10-12 minutes.
Taste, if still too tart, add a bit more sugar.Add in frozen berries, if using, cook until heated through. Remove from the heat, toss in fresh berries. Stir to coat and heat through. Serve.