Michael’s ancho + umami inspired Chili Pesto
9th February 2021
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This is based on a 2.5 kg deboned piece of brisket. Take a sharp knife and stab the brisket through in at least a dozen places.
Mix all of the ingredients into a bowl and then smear all over the brisket as evenly as possible. Massage the brisket in small circular motions to penetrate the holes.
Be generous with these ingredients
  1. Salt and pepper
  2. Fresh Rosemary
  3. Fresh Garlic
  4. Thyme
  5. Onion powder
Then smear sweet mustard all over the brisket on top of the spices.
Place the brisket in a roasting dish.
Add the liquid into the roasting dish around and under the brisket. The brisket should be almost covered by the liquid.
Use 3 even parts of:
  1. Red wine vinegar
  2. Lemon juice
  3. Water
Cover with Foil in the roasting dish and slow cook for at least 10 hours at 120 degrees Celsius.
Use fresh burger buns and prepare coleslaw and a standard meat gravy.
When preparing the rolls place sliced warm brisket on the roll and top with coleslaw and then gravy.
Chow yummy yummy

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