Oven roasted beef brisket

Life is a work in progress, a leap of faith.  Life as it always will be, is filled with new adventures and discoveries. This new year brings about many new exciting chapters to some of my very close friends. One moved to explore new cultures at the other side of the globe, a few left their job to start businesses doing things they love most, many found the right one to walk down life's windy round and some had embraced the life long role of a parent.

Sometimes I wonder how we travel down new paths. The experiences and choices that leads us to make a change. Some are readily apparent, some take awhile in their evolution. Two years ago marked a new change of course in my life when I finally found myself back home. Clueless still to how I've come to the decision, a part of me excited to where my decision will lead me, a part of me weary of the new surprises, good or bad. Looking back, I am glad I came home. Life isn't always a linear path, the destination laid out always in sight but somehow ungraspable - the unknown lurking around the next corner. Change can be a pretty scary thing but somehow change found it place within us every day. Most are small and come unnoticeable, while other times can be war and gutsy. However it is, changes move us forward and shape us to the present day. There will always be joy and laughters, tears and anger. Our deepest memories be based on these bittersweet moments. The twist and turns somehow lead us to the place we are meant to be. I am still learning to embrace the zigs and zags of my road and I hope you do too. 

Life is full of surprises, it seems. Like a primal cut of meat, blessed with spices and long hours in the oven, turning the toughest meat into something magical, you will end up with the most juicy and delectable brisket. Remember always to give yourself time to embrace the change in life and always give yourself a pat on the shoulder once in awhile.

Beef brisket is a cut of meat from the chest of a bovine animal. Brisket is a meat that must be cooked slowly over many, many hours. It takes long hours of low heat to gradually begin to dissolve the very tough connective tissues found throughout the meat.

1 kg beef brisket

1 large onion
8 garlic clove
¼ cup apple cider vinegar
½ cup olive oil
¼ cup ketchup
¼ cup light soy sauce
1 cup tightly packed dark brown sugar
2-3 bay leaves
4 cloves
1 tablespoon smoked paprika
1 tablespoon cajun spice
2 tablespoon Worcestershire sauce
Dashes of liquid smoke
Salt and freshly ground black pepper

Drizzling Oil
Good quality extra virgin olive oil.
1 clove garlic
salt and pepper
- Blend above in pestle and mortar.

To make marinate, blend all the ingredients in a food processor. Adjust with salt and pepper. Marinate beef brisket for 24 hours.

Preheat oven to 175˚C, place the meat fat side up in a heavy nonstick high-sided roasting pan. Reserving the marinate for basting. Cover tightly with aluminum foil. Slow roast brisket for 4-5 hours. After 2 hour, bast the brisket with marinade and turn over and continue cooking. At the last ½ hour, turn the brisket over skin up. Open the foil to expose and cook till charred. Remove and let cool to warm. Slice meat (against the grain). Serve to a plate and drizzle oil over the meat. Serve with a tangy salad or coleslaw.

-till next post. ss. 

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