The succulent and tender taste of a perfectly roasted beef brisket has become a staple in the UK’s culinary repertoire. From traditional family dinners, to Sunday barbecues, to restaurant menus, beef brisket is quickly becoming a favourite amongst British households.
But roasting a beef brisket isn’t as simple as buying a cut and sticking it in the oven. It requires patience, care and attention to ensure that the beef is cooked to perfection. A quality brisket is best roasted low and slow, which allows for the natural fat to render into the beef, increasing both its flavour and juiciness. It’s important to bring the beef to room temperature before cooking, usually taking up to two hours. This helps break down the proteins in the meat, making it more tender.
Once the brisket is at room temperature, apply a rub generously all over the surface. The rub is traditionally made up of salt, pepper, garlic and onion powder, but you can also add herbs like oregano, thyme or rosemary if you desire. Pat the rub onto the meat to ensure the flavours penetrate the beef. Place the brisket into the roasting tray, cover with foil and then place in the oven for around four hours at 115°C. Using a thermometer is recommended to ensure the beef is cooked medium-rare, around 60°C. Once the beef is cooked, take out from the oven, cover with foil, and let it rest for at least 30 minutes. Slice and enjoy!
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