Another successful experimental dish that made it to the recipe log.
This time around, I did a short brine for the brisket before cooking. Brining was done for about 18 hours. Perhaps more salt and a longer brine would have reduced the actual braising time to tenderise the meat.
Pickled Onion Brisket
400g beef brisket
1 cup pickled onions
1/4 cup jam or marmalade
2 teaspoon sugar
1 cup beef or chicken stock
1 cup red wine or juice
2 sticks carrot, skinned & cut into chunks
1-2 cups water
1/4 cup salt
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 teaspoon coriander seeds, cracked
- To prepare brine, dissolve the salt in 1/2 cup of hot water. Once salt is dissolved, add the 1 cup of water and the rest of the herbs.
- Add the brisket. Top with more water so that the brisket is completely covered/submerged with the brine.
- Brine overnight in the fridge.
- Place pickled onions in a processor and do a light process. You want a rough chop not a smooth puree.
- Brown the brisket in some oil.
- Add the onions, carrots & the rest of the ingredients to the brisket. Give a stir to mix properly.
- Add water if need to cover the brisket. Bring to a boil before covering with a lid to simmer till the brisket is tender. About 1 1/2 to 2 hours.
- Allow the brisket to cool slightly. Remove and slice into think slices.
- Dissolve 1 1/2 teaspoons of cornstarch in water and mix to the remains in the pot. Bring to a boil to thicken and spoon over the top of the sliced brisket.
- Served with mashed potatoes & boiled peas.