Recipes
Five ingredients, five hours, and almost no work. Chef Joe Ditri’s brisket leans entirely on good beef and patience — rub it the night before, put it in a low oven, and get on with your Sunday.
Serves 8
INGREDIENTS
- 2 kg Beef Brisket
- 8 cloves of garlic, crushed
- 3 sprigs fresh rosemary, leaves picked and chopped
- 50 ml olive oil
- salt and black pepper, to taste
METHOD
- In a small bowl, mix crushed garlic, chopped rosemary leaves, salt, pepper and olive oil together to make a paste
- Rub paste onto the outside of the brisket
- Tightly wrap the brisket in plastic wrap and marinate in the fridge overnight.
- When ready to cook, place the unwrapped brisket on a wire rack set over a tray
- Slow-cook in the oven for 5 hours at 150 degrees celsius.
HELPFUL TIPS
- Delicious served in a burger or alongside a fresh spring salad.
Start it the day after the market and you will be eating it all week: in burgers, alongside a salad, or straight off the board.
Recipe by Chef Joe Ditri of Two Little Black Birds Cafe and Jersey Burgers. Shared courtesy of our friends at the Southern Forests Food Council.