Marinated beef brisket
The best brisket marinade recipe
8
Serves
8 hrs
Prep Time
4 hrs
Cook Time
Recipe author
Kathy Paterson
Whilst a longer cooking time is required for beef brisket, the wait is well worth it for boldly flavoured, tender beef. When paired with warmed tortillas and a crunchy winter slaw, expect a taste sensation that will have you coming back for more.
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Ingredients
Beef
1-1.3kg Quality Mark beef brisket
i
1 Tbsp coriander seeds
i
1 Tbsp cumin seeds
i
1 Tbsp brown mustard seeds
1/2 Tbsp peppercorns
1/2 Tbsp soft brown sugar
1/2 Tbsp paprika
A pinch of cayenne pepper
1 cup beef stock
To serve
8 tortillas
warmed
a wedge of cabbage
shredded
a wedge of red cabbage
shredded
1 green apple
finely sliced
1 red onion
finely sliced
1 Tbsp sesame seeds
toasted
1/2 cup mayonnaise
i
Chipotle hot sauce
1 green chilli
deseeded and finely sliced
A handful of pumpkin seeds
toasted
2 limes
cut into wedges
Method
To marinade brisket
To make brisket
To serve
1
Place the seeds and peppercorns in a small dry frying pan over medium heat and lightly toast – you will smell when they are toasted.
2
Straightaway remove from the pan and leave to cool.
3
Lightly crush the seeds and peppercorns (see tips) and mix with the brown sugar, paprika and cayenne pepper.
4
Place the beef brisket on a large plate and rub over the spice mixture.
5
Cover and place in the fridge overnight.
6
The next day, remove beef brisket from the fridge and bring to room temperature.
Nutrition Information per Serving (591g)
This recipe is a good source of iron and Vitamin C, together they enhance iron absorption from the whole meal.
Energy
2963kJ (708 kcal)
Protein
66g
Total Fat
42.4g
Saturated Fat
10.8g
Carbs
10.4g
Dietary Fibre
5.2g
Sodium
460mg
Iron
4.7mg
Zinc
13mg
Vitamin B12
5.7µg
