Brisket is a cheaper cut of beef or veal, making it a popular and accessible choice for a regular Sunday roast. Cooked at a low heat over a long time, the meat turns out succulent and juicy with a deep, rich flavour.
This roast brisket is cooked in apple cider, which helps to tenderise the meat and will add a lovely balance to the flavour.
This is a simple and easy roast to make, so start it early on a Sunday morning to have it ready in time for lunch. The end result is equally delicious and impressive.
Brisket needs a bit of fat but not too much, so ask your butcher to help you find the right piece of boneless brisket for your next family gathering.
Serve it as a Sunday meal with some roast vegetables or simply sliced with pickles in a sourdough or rye sandwich for something a little lighter.
Roast Brisket in Apple Cider
- 2 kg Boneless piece of brisket
- 1½ cups apple cider
- ½ cup honey
- 3 tbsp soya sauce
- Salt and freshly ground black pepper to taste
- Preheat the oven to 150 °C
- Place the brisket in the roasting pan
- Pour-over the apple cider and season thoroughly
- Cover tightly with foil and roast for 3 hours
- Do not remove the foil during this time
- Remove the brisket from the oven and turn the oven grill down to low heat, or place the meat on a lower shelf
- Stir the honey and soya sauce together in a small bowl
- Place the brisket under the grill, turning frequently and basting with the honey and sauce mix
- Do this for approximately 30 minutes
- Allow the brisket to rest for 10 minutes
- Slice across the grain and lay the slices back into the juices in the pan
- Serve with a sauce or gravy of your choice, potatoes or latkes and a green salad or vegetables of your choice.
This heavy-duty roasting pan features tall, straight sides, which help prevent splatters and spills, while its upright handles ensure a secure hold when transporting the pan to and from the oven.
The roaster's V-shaped nonstick roasting rack elevates large cuts of meat to promote even heating and making it easy to collect natural juices from the base of the pan for basting, glazing or making gravy.