The weather is just fabulous at the moment for having a few friends over and enjoying a delicious slow cooked brisket.
This is always a favourite in our house when we cook it for our family & friends. We generally serve it with a coleslaw and either rolls or wraps or just with meat & salad on the plate. The price rub in this recipe will surely get your taste buds tingling and wanting more! Good luck getting any leftovers!
Southern Spice Rubbed Brisket
- 1.2 kg piece beef brisket, fat trimmed to ½ cm thickness
- 2 tbsp olive oil
- ¼ cup Cajun seasoning
- 2 tbsp maple syrup
For the Slaw Side Salad
- 650g chat potatoes
- ¼ cup aioli
- 400g pre-packed coleslaw
- 1 large green apple, quartered, cored, cut into matchsticks (leave out for Low FODMAP)
- Lime wedges, finely chopped chives, to serve
- Preheat oven to 170°C (150°fan-forced). Place a lightly oiled baking rack over a roasting tray. In a small bowl combine half the oil, Cajun seasoning and maple syrup. Season and stir to combine. Pat brisket dry with paper towel. Place brisket in centre of baking rack.
- Rub brisket on all sides with Cajun rub. Pour 1 cup (250ml) water into roasting tray. Cover tightly with a layer of damp baking paper and a layer of foil. Place brisket in oven and cook for 3¼ -3½ hours or until tender, adding more water as necessary.
- Remove from oven and rest for 15-20 minutes before thinly slicing across the grain. Strain any pan juices and reserve.
- Meanwhile, cook potatoes in a microwave safe container for 4-5 minutes on HIGH (100%) or until tender. Set aside to cool slightly. Halve potatoes and place in a large bowl. Add aioli, season and toss to coat. In a separate large bowl place coleslaw and apple. Drizzle with remaining oil, season and toss to coat.
- Serve brisket and any strained pan juices with potato salad, coleslaw and lime wedges. Sprinkle with chives.
- You can cook the brisket in a hooded barbecue over medium heat – prepared as per the recipe.
- Maple syrup (sugar) cuts the heat of the Cajun spice so adjust to your taste – add extra chilli powder or cayenne pepper for more heat.
- Any leftover brisket is delicious on sandwiches with coleslaw and mayonnaise.