I had an ambivalent relationship with Tom Kerridge, after a recent attempt to adapt one of his rib recipes turned out an unmitigated disaster.
But I’ve come back to him, as his recipes always look so good on TV, and because he always comes across so nicely, no cheffy arrogance or snobbishness.
I’m glad I did. This is that delicious slow cooked heaven that you’d pay £7.50 for from a hip street food stand, except without having to fund a dreadful bearded hipster who will inevitably pack up 2 years later, and go into merchant banking like Daddy wants him to.
Perfect in a floury roll, accompanied by the equally delicious coleslaw, with a hint of mustardy fire. I have adapted the recipe here and there. The coleslaw has a little red wine vinegar for added zing, and there was no way I was using Jack or Jim in my sauce. The quality of the ingredients is important in these things, so I’d use a blended Scotch or Irish whiskey. Single malt would be going too far, but I’ll not have American swill served at my table!
Yes. It takes 5 hours or so. But very little of it is work. While this cooked, I went for a walk, watched some telly, and played some Playstation. That isn’t work.
2kg beef brisket
2 tbsp Coriander seeds
2 tbsp Cumin seeds
1 tbsp yellow mustard seeds
1 tbsp peppercorns
1 tbsp soft brown sugar
1 tbsp smoked paprika
1 tsp chilli powder or cayenne
400ml beef stock
1/2 a white cabbage
1 red onion
1/2 a white onion
3 spring onions
60 ml mayonnaise
1 tbsp onion seeds
1 tbsp English mustard
1-2 tbsp red wine vinegar
200ml red wine vinegar
75 ml Coke
Dash of Worcester sauce
Preheat your oven to 140c.
In a dry frying pan, over a low heat, gently toast the coriander, cumin, mustard seeds and peppercorns until your kitchen smells good. Put in a pestle and mortar (or a small bowl and rolling pin) and bash them up a bit. Add the remaining spices and sugar for the rub, then mix well.
Remove the string from the brisket (but keep it) and score the inside of the brisket with a sharp knife. Rub the spice mix all over, inside and out and really get into every crevice.
Roll the joint back up, and tie it back up with the string. Get a baking tray, and pour in the 400ml of beef stock. Set a wire rack in this, place the beef brisket on top, then Cover the entire thing tightly with foil. Place in the oven and cook for 4-6 hours, until you can pull it apart with a fork and minimal effort.
At some time in the next 4 hours, make up the coleslaw. Finely chop the cabbage and onions and put in a large bowl. Grate the two carrots in, and give it a good mix. You could use a food processor for this part, but you have at least 4 hours, so time isn’t really a factor!
Add the mayonnaise, mustard and onion seeds and stir well. Then add the red wine vinegar to taste, till it’s to your tastes. Cover and stick in the fridge.
You have a lot of time, and a bottle of whiskey to hand. Enjoy yourself for a while.
Once the meat is ready, set aside and cover well. Put the vinegar in a large saucepan, bring to the boil, then simmer till reduced by about half. Add the whiskey, coke, Worcester sauce and ketchup and gently simmer for 10-15 minutes.
Break up the meat with a fork, into small chunks, and add to the pot, mixing well with the sauce, then gently simmer for another 10 minutes, stirring occasionally, until everything is a sticky, delicious blend.
Fill a floury bap with the meat, add a generous dollop of coleslaw and enjoy. Maybe keep some kitchen roll handy, as it’s deliciously messy.