Brisket with mustard seeds, cider and mint pesto.
Ingredients.
1kg beef brisket
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin powder
1 teaspoon smoked paprika
1 teaspoon mustard seeds
1.5 cups chicken stock
1/2 cup apple cider
1 tablespoon coconut sugar
1 teaspoon sea salt
1 tablespoon cornflour
Mint pesto
15g (1/2 cup) mint leaves, finely chopped
15g (1/2 cup) parsley leaves, finely chopped
125ml (1/2 cup) extra virgin olive oil
30ml red wine vinegar
1 clove garlic, small, mince
salt and pepper
Serve with
Boa buns or tortilla’s
3 cups coleslaw, dressed
Method for pressure cooker.
Cook time: 1 hour 30 minutes | Prep time: 20 mins | Serves: 4
1. To make the mint pesto. In a bowl add mint leaves, parsley leaves, extra virgin olive oil, red wine vinegar, garlic, salt and pepper. Stir and set aside.
2. In the pressure cooker pot add garlic granules, onion powder, cumin powder, smoked paprika and mustard seeds.
3. Rub the brisket into the spices, making sure to cover all sides of the brisket.
4. Add the stock and apple cider vinegar to the bowl with brisket. Cook on high for 1 hour and 30 minutes.
5. Once cooked. Place brisket onto a baking tray. Sprinkle coconut sugar and sea salt evenly on top of the brisket.
6. Place under the grill for 2-3 minutes until bubbling and sugar has melted.
7. Pour brisket liquid into a saucepan. (can use a sieve or leave as is.) Add cornflour to a small bowl with 4 tablespoons of brisket liquid. Stir and pour back into the saucepan. Boil for 5 minutes to reduce and thicken.
8. Serve brisket with brisket sauce and mint pesto. Serve with coleslaw and boa buns.
Method for slow cooker.
Cook time: 5 hours 3 minutes | Prep time: 20 mins | Serves: 4
1. To make the mint salsa. In a bowl add mint leaves, parsley leaves, extra virgin olive oil, red wine vinegar, garlic, salt and pepper. Stir and set aside.
2. In the slow cooker bowl add the garlic powder, onion powder, cumin powder, smoked paprika and mustard seeds.
3. Rub the brisket into the spices, making sure to cover all sides of the brisket.
4. Add the apple cider vinegar. Cook on high setting for 5 hours.
5. Once cooked. Place brisket onto a baking tray. Sprinkle coconut sugar and sea salt evenly on top of the brisket.
6. Place under the grill for 2-3 minutes until bubbling and sugar has melted.
7. Pour brisket liquid into a saucepan. (can use a sieve or leave as is). Add cornflour to a small bowl with 4 tablespoons of brisket liquid. Stir and pour back into the saucepan. Boil for 5 minutes to reduce and thicken.
8. Serve brisket with brisket sauce and mint salsa. Serve with coleslaw and boa buns.
