OVERVIEW
This dish involves cooking a brisket really slowly, so you’re getting all of that amazing smoky flavour while preserving all the juices. I’ve included a fermented cabbage recipe, which pairs with it perfectly. If you don’t want to wait out the three weeks it takes to make the pickle from scratch, I’d suggest buying a jar of The White One by Bottlebrush Ferments. We’re friends with the guy behind Bottlebrush. He’s based in a little facility in Kent and he makes his products exactly the same way as we would, completely naturally.
MAKE YOUR FERMENTED CABBAGE
To make the fermented cabbage, first sterilise a 2-litre Kilner jar. Combine all the ingredients in a bowl and crush them together with the end of a rolling bin to release some of their liquid. Spoon carefully into the sterilised jar, pushing the ingredients down so that they’re submerged in the salty cabbage liquid, leave a 3-4cm gap at the top of the jar.
Close the lid and leave at room temperature but away from direct sunlight for 3 weeks. After 3 weeks, use a clean spoon to check that fermentation has taken place. If ready, store in the fridge before using.
BRINE YOUR BEEF
In a container large enough to accommodate your brisket, combine all the brining ingredients. Submerge the beef and leave to brine in the fridge for 48 hours. After 48 hours remove from the brine and pat dry.
MAKE YOUR GLAZE
Roast the beef marrow bones in a 210°C oven for 50 minutes – you could also do this on the EGG for extra flavour.
In a large heavy-bottomed pan, using a small amount of the fat from roasting the bones, sweat off the chopped vegetables until golden brown. Add the thyme, bay leaf and peppercorns and 5 litres of water and bring to the simmer. Simmer for 8 hours, regularly ladling off any fat that sits on the top of the liquid.
After 8 hours, pass the stock through a fine sieve before returning to the stove and reducing until you have just 800ml remaining, while continuing to constantly skim the top. Add the maple syrup at the end, then leave to cool.
Lightly boil the rainbow chard, then chill until needed.
SET UP YOUR EGG
Add a handful of pre-soaked Apple Premium Woodchunks to your charcoal to smoke the beef. Set up your EGG for indirect cooking with the ConvEGGtor in place. Your target temperature is 120-140°C. You’re looking for the internal temperature of the meat to reach 92°C before resting, which will take around 8-10 hours. The result will be brisket that’s beautifully soft, but still firm enough to slice.
For the last couple of hours of the cook, regularly glaze and turn the beef. Keep the glaze warm in the EGG in a sauce pot, topping it up with a little water if needed. When the brisket is cooked, leave to rest for up to an hour, wrapped in butcher’s paper.
MAKE THE PICKLES AND SALSA VERDI
To make the pickled shallots, combine the water, rice vinegar and honey in a small pan and bring to the boil. Once boiling, add the shallot rings. Remove from the heat, set to one side to allow the shallots to cool in the pickling liquor. Drain before serving. For the salsa verdi, pile up the parsley, nettles, mint, capers, anchovy fillets and garlic and chop them together. Place in a bowl and stir in the mustard, lemon juice, olive oil and salt.
SERVE IT UP
On the EGG, warm up the fermented cabbage and chilled chard. Slice the brisket. Plate up the cabbage and chard, topped with slices of brisket. Dress with the salsa verde and pickled shallots.
