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
- Add all of the ingredients to a large bowl and mix through.
- Season both sides of the thinly sliced brisket evenly.
- Tip: You can ask your local butcher to prepare the brisket for you beforehand. If you’re feeling up to it, remember to trim the excess fat off your piece of brisket, and slice against the grain in thin, 5mm slices.
- Preheat your braai to 180-200℃.
- Once your braai is ready, place the brisket on the braai over a moderately high heat. Flip regularly until crisp on both sides.
MEGAMASTER RECIPE TIPS
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.