In celebration of Heritage Month, Eat Out San Pellegrino & Acqua Panna Chef of the Year 2019 Bertus Basson gave us the trick to create delicious brisket. He says: “I learnt how to cook brisket from an old lady in the township Kayamandi. It is a more affordable cut of meat, slightly chewy, but very beefy. Cooking brisket this way contradicts everything people expect from brisket. When I chatted to my butcher about it, he said it's called ‘doodvreet’ in Afrikaans; normally served as an oopsie or braai snack before the braai as well.”
1kg thinly sliced brisket
Spice rub for brisket:
2 tablespoons sugar
2 teaspoons salt
2 tablespoons paprika
2 teaspoons ground cumin
1 teaspoon ground marjoram
2 tablespoons ground coriander
A handful of fresh picked rosemary
Serve your brisket with a side of charred corn, salad or pumpkin fritters.
Serve your brisket hot and straight off the braai for optimal flavour.
Want some spice? Add chilli flakes to your spice rub.
