Stave off the winter chill with a bottle of Anthonij Rupert Syrah and hearty, slow-cooked Angus beef brisket with a homemade spice rub.
Ingredients
- 1 whole Angus beef brisket
- 600 ml beef stock
For the spice rub
- 4 tbs smoked paprika
- 1/3 cup paprika
- 2 tbs chili flakes
- 1/3 cup sea salt
- 3 tbs garlic flakes
- 3 tbs onion flakes
- 3 tbs black pepper corns
- 3 tbs brown sugar
- 2 tbs yellow mustard seeds
- 3 bay leaves
- 1 tbs cayenne pepper
- 2 tbs cumin
Instructions
- Prepare your spice rub.
- Take all of the whole spices and roast gently in a pan to release aromatics. Place the toasted spice mixture in a food processor or spice grinder and mix until a powder is achieved.
- Place the brisket in a large-enough tray so that it can lie flat, fat side up. Sprinkle ½ of the spice rub on top and massage into the meat. Turn it over and repeat the process. Don’t forget to do the sides as well.
- Cover with cling film and leave overnight to marinate.
- Take out of the fridge early morning and allow to reach room temperature.
- Preheat oven to 160°C. Place the brisket uncovered in the oven for 1 hour.
- Remove from the oven after 1 hour, add the beef stock to the bottom of the tray, cover with foil and place back into the oven for another 3 hours. Turn down oven temperature to 140°C.
- Serve immediately or when cold. Pan juices can be used for a brisket sauce.
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