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Colin Fassnidge shows us how to turn a secondary cut of beef into something truly amazing.
In one large pan seal brisket on each side.
Place Brisket into a deep tray and cover ¾ in chicken stock.
Cut all vegetables into a Mire poix and add to tray.
Separately in a dry pan add Star Anise, Cinnamon and Licorice Root and Roast- Then add to Roasting Tray.
Cover Roasting Tray bring to boil and put in oven on 95 to 100 degrees C overnight.
The Brisket can then be packed frozen or refrigerated until you need it to use with cooking.
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