Heston Blumenthal's brisket wrap recipe
Heston describes the recipe as "'an economical cut that’s brined to keep it juicy then slow-cooked until it’s soft, succulent and deeply flavoursome." This should serve 8 with some leftovers to boot.
To make the sweetcorn salsa, follow the instructions in the first step of Heston Blumenthal's pork shoulder sliders recipe.
Note that the brisket needs to be brined for up to 48 hours before cooking, see step one for further instructions. This time is not included in the preparation time.
Ingredients
For the brine- 2 l water
- 160 g salt
- 10 g fresh thyme
- 15 g fresh rosemary
- 2 bay leaves
- 2 cloves garlic
- 5 g black peppercorn
- 2.25 kg beef brisket
- 0.5 lemon, sliced
- 2 lemons, juice only
- 0.5 orange, sliced
- 3 oranges, juice only
- 20 g ginger, peeled and finely sliced
- 250 g tomato ketchup
- 115 g maple syrup
- 15 ml Worcestershire sauce
- 100 ml soy sauce
- 45 ml oyster sauce
- 15 g tamarind paste
- 45 g cider vinegar
- 200 g jus for beef
- 2 tsp smoked paprika
- 4 g star anise
- 3 g coriander seed
- 2 g cloves
- 100 g tomato purée
- 100 g golden caster sugar
- 200 g shallots, peeled and finely sliced
- 325 g red cabbage, finely sliced
- 0.5 orange, zest and juice
- 0.5 lime, juice only
- 0.5 tsp coriander seeds
- 0.5 tsp cumin seeds
- 0.5 star anise
- 1 handful rocket leaves
- 8 soft flour tortillas
- 1 dollop sweetcorn salsa per wrap (optional)
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 40 mins
- Cooking Time: 360 mins
- Serves: 8
Step-by-step
- To brine the meat: place all the ingredients except the brisket in a pan and bring to the boil, mix well and leave to cool down completely. Put the brisket in and leave for 24 hours or preferably 2 days (in the fridge). Remove from the brine and wash in cold water for 1 hour.
- For the marinade: place all the ingredients in a large sauce pan over medium heat and bring to a boil. Reduce the heat and allow to simmer for 20 minutes before straining the liquid through a fine sieve.
- Preheat the oven to 110C/gas mark ¼. Sear the brisket in a hot pan with little oil, until all the sides are caramelized. Place in a deep sided roasting tray and add the marinade. Cook in a preheated oven for 5 hours, covering with foil halfway through.
- After the time has elapsed, allow the brisket to cool in the liquid. Then strain the liquid through a fine sieve and place in a pan over medium heat and allow to reduce to sauce consistency. Add the brisket and brush some of the sauce on while turning it on all sides until heated through.
- For the slaw: in a bowl, mix the cabbage with the orange zest and juice. Add the lime juice and a pinch of salt. Cover with clingfilm and place in the fridge for 20 minutes. Meanwhile, toast the coriander seeds, cumin seeds and star anise in a pan over medium heat for a couple of minutes. Using a pestle and mortar, grind the seeds to a coarse powder then mix the spices with the slaw and season with salt.
- To serve, place rocket leaves in the lower half of a warm tortilla and add slices of the brisket. Top with some slaw and finish with some sweetcorn salsa. Fold the 2 ends in and roll the tortilla into a tight roll. Repeat for remaining tortillas and serve.
Recipe devised by Heston Blumenthal for www.waitrose.com
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