Spice
In a hot pan, lightly toast 1 tsp each of cumin and coriander seeds with 3 cardamom pods and 1 star anise. Cool, add 1 Tbsp peppercorns and blitz in a spice grinder (or crush in a mortar and pestle) until inely ground. Mix ground spices with 1 Tbsp sea salt, 2 Tbsp freshly ground espresso and 3 Tbsp dark brown sugar. Mix together well and store in a sealed jar.
Meat
Brisket is a lavourful cut of meat from the breast (or lower chest) of the beef. Containing a lot of connective tissue, brisket is perfect for slow roasting (allowing the collagen to gelatinise), resulting in a succulent tender roast. Ask your butcher to cut you a 2½ kg piece of fresh brisket with the bones on and any excess fat removed. Clean the meat again at home, leaving a small fat cap (approx. ½ cm) on top of the meat. This will allow it to retain moisture while it slowly cooks. Liberally rub the meat all over with
Aromatics
Roughly chop 2 carrots, 2 celery stalks, and 1 onion. Place in a casserole or roasting dish just large enough to hold the meat. Add a whole bulb of garlic, the zest and juice of an orange or lemon, a bundle of fresh herbs (rosemary, thyme, tarragon) and a few bay leaves.
Cook
Nestle the meat into the veges, add enough stock (wine, cider, or beer) to half cover the meat. Cover with the lid (or foil) and cook in a low oven (150C or less) for 5-6 hours, basting frequently, until the meat is unctuous and giving.
Serve
As a Sunday roast lunch; Slice the meat to a platter, ladle with the pan juices, and serve with a potato mash, mashed brussels sprout gratine and fresh green vegetables.
Southwestern style; Pull the meat and serve with sweetcorn bread, kumara croquettes, homemade baked beans, sauted kale or spinach, and coleslaw.
As a dipped sandwich; Butter thick slices of fresh white bread with yellow mustard. Add meat across half the slice, top with chopped pickles and a little apple and fennel slaw. Fold in half. Dip sandwich into hot pan juices to eat.
As hash for breakfast; Saute leftover brisket with cooked potatoes, spring onions, tomatoes and fresh herbs. Top with a fried or poached egg.