Hence the use of the wood fired Esse for this dish. In its absence, us an oven that can cook about 100°C or similar. Matthew Evans, Gourmet Farmer Series 4
Brisket on the bone is one of my favourite cuts to slow cook. It has a depth of flavour fillet can only dream about, and slow cooking in a low oven is ideal.
- 2 kg beef brisket on the bone
- ½ cup Dijon mustard
- 60 ml (¼ cup) Worcestershire sauce (get Matthew's recipe here)
- Sea salt and freshly ground black pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 100°C.
Place the brisket in a roasting tray and smother with the mustard and Worcestershire sauce. Add salt and pepper to taste. Roast for 10-12 hours or until the meat is falling off the bone. You may want to turn it over and eventually cover it with foil if it looks like it is drying out. The meat will have bone and fat attached, so warn your guests and eat a whole bunch of vegetables on the side.
Photography by Alan Benson. Styling by Lucy Tweed. Food preparation by Tammi Kwok. Creative concept by Belinda So.