Roast stuffed brisket of beef

Roast stuffed brisket of beef

By
From
Meat
Serves
12
Photographer
Dean Cambray

When it’s cleaned and trimmed, brisket forms a large flat piece of meat, which is ideal for stuffing and rolling up. It’s the perfect cut for feeding a lot of people cheaply! The brisket is a fairly fatty piece of meat that comes from the breast of the animal; in fact it often comes with the breastbone still attached. For this recipe ask your butcher to remove the breastbone and to cut the meat to a rough rectangle. He may also trim the meat for you, and score the surface layer of membrane so that the meat doesn’t shrink as it cooks.

Ingredients

Quantity Ingredient
3.5kg beef brisket
salt
freshly ground black pepper

Greek olive and caper stuffing

Quantity Ingredient
200g kalamata olives, pitted and roughly chopped
1 cup homemade sourdough breadcrumbs
1/2 cup parsley, chopped
6 garlic cloves, chopped
2 tablespoons capers, chopped
2 anchovies, chopped
3 tablespoons dried oregano
1 tablespoon salt
1 tablespoon freshly ground black pepper

Method

  1. Preheat the oven to 165ºC.
  2. To prepare the brisket, lay it out on your work surface, and trim away any excess chunks of fat and sinew. If the butcher hasn’t already done so, use a sharp knife to score the membranes that cover the surface.
  3. To make the stuffing, mix the ingredients together thoroughly. Season the brisket all over with salt and pepper and spread the stuffing evenly over the meat leaving a border. Roll the brisket up and tie securely with butcher’s string at 5 cm intervals.
  4. Place the rolled brisket on a rack inside a large roasting tin. Roast for 3 hours, turning every 30 minutes so that it browns evenly.
  5. Remove from the oven and leave in a warm place to rest for at least 30 minutes before carving.
Tags:
Meat
Adrian
Richardson
La
Luna
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