Brisket on Rye
A simple version of the famous Reuben sandwich.
Large piece of short rib
100g brisket seasoning
Aromatics – 250g celery, 400g carrot, 500g onion, 12 cloves garlic, 20g thyme, 5g bay leaves.
Stock or water (approximately 1 litre)
Rub brisket with spices, salt and pepper, allow to rest for as long as possible (24 hours recommended)
Roughly chop vegetables leaving skins on, place in deep roasting tray with herbs, add water then brisket on top. Roast at 220 degrees Celsius for one hour then reduce heat to 140 degrees and continue to cook for a further 4 hours.
2 tablespoons caraway seed
1 teaspoon cloves
2 tablespoon black sesame
2 tablespoon coriander seed
2 whole star anise
2 tablespoon fennel seed
4 tablespoon cumin seed
6 tablespoon smoked paprika
4 tablespoon mixed herbs
2 tablespoon coarse salt
2 tablespoon black pepper
2 tablespoon fine ground coffee
Roast all seeed, cloves and star anise at 180 degrees for approximately 10 minutes, stirring often. Allow to cool. Grind into a fine powder, add mixed herbs, paprika, salt and pepper.