I had this dish whilst living in Dusseldorf. A popular dish served by some of my close Jewish friends living in the city as ex-pats like us. I jazzed it up by adding the Tempura Silverbeet, just because it's growing well in my veggie patch. In traditional Jewish cooking, brisket is most often braised as a pot roast, especially as a holiday main course, usually served at Rosh Hashanah, Passover, and on the Sabbath.
Slow-braised brisket Αργοψημενο και μελωμένο στήθος βοείου κρέατος
This slow-braised beef brisket joint is warming and delicious. Surrounded by soft root vegetables and cooked in an air-tight pot, this tasty brisket is oozing with flavour. It only takes 30 minutes to prep this dish and then the beef brisket is put on a low heat and cooked for around 3hrs until the meat is soft enough to fall off the bone.
- 1 kg beef brisket
- 1½ tsp olive oil
- 2 large onions chopped
- 2 large carrots chopped
- 1 small piece of celery chopped
- 1 l beef bone broth (BROTH & CO)
- 1 l water
- 1 small star anise
- 1 small cinnamon quill
- 1 small bay leaf
- 10 small peppercorns
Crispy Tempura Silverbeet (to serve and garnish)
- 8 large silverbeet leaves
- 1 tbs 1 tablespoon sea salt
- 3 cup vegetable oil for frying
- 1/2 cup cornflour
- 1/2 cup rice flour
- 1/2 cup plain flour
- 1 medium egg yolk, lightly beaten
- 250 ml soda water
Roast sweet potato (to serve and garnish)
- 1 tbs sea salt
- 2 tbs smoked paprika
- 2 large sweet potato washed and diced into chunks
- 3 tbs olive oil
- For the brisket, preheat the oven to 150C.
- Heat 1 tbsp oil in a large frying pan over high heat.
- Season the meat with salt and sear all over (1-2 minutes each side).
- Transfer to a large casserole and add the vegetables, the bone broth and sea salted smoked paprika and sweet potatoes.
- Dry-roast the star anise and cinnamon in a frying pan over medium heat until fragrant (1-2 minutes).
- Add to casserole with bay leaf and peppercorns, bring to the boil, cover and braise in oven until meat is very tender (3 -3.5 hours).
- Remove from oven and set aside to cool completely (40 minutes), then remove meat from braising liquid and cut into desired pieces.
- Reduce the braising liquid over medium heat for 10 minutes.
- For the silverbeet, blanch the larger silverbeet leaves in boiling salted water until just wilted (10-15 seconds), then drain.
- For crisp silverbeet, heat oil in a deep saucepan.
- Sift flours into a large bowl and season to taste.
- Make a well in the centre and add egg yolk, then gradually mix in with enough soda water to make a thin batter the consistency of milk.
- Dip silverbeet leaves in the batter, let the excess drain off and deep-fry leaves in batches, turning once and until crisp (2-3 minutes), then drain on paper towels.
- Break into rough pieces and season to taste.