
Bertus Basson's Braaied Brisket
Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4 people
Suitable For: For the hungry and adventurous
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Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4 people
Suitable For: For the hungry and adventurous
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.”
SPICE RUB FOR BRISKET:
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.