Southern Spice Rubbed Brisket - Cooking with Gina - Salt 106.5

Southern Spice Rubbed Brisket – Cooking with Gina

The perfect Southern Spiced Rubbed Brisket, for the full experience serve with coleslaw, a rolls or wraps and some potato chips.

By Salt 106.5 Network Thursday 19 Aug 2021The Morning Wake-up with KristianLifestyle

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

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Remove from oven and rest for 15-20 minutes before thinly slicing across the grain. Strain any pan juices and reserve.
  4. 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.
  5. Serve brisket and any strained pan juices with potato salad, coleslaw and lime wedges. Sprinkle with chives.

Tips

  • 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.

Recipe supplied by Gina from Yandina Butchery. Yandina Butchery can deliver their amazing free range and chemical free meats anywhere on the Sunshine Coast. Shop online or text on 0417 779 374