Beef, Healthy, Slow Cooked

Slow roasted brisket with sweet corn pure

It’s a Sunday dish, for sure. Takes time to cook it – and when I say cooking I mean business. Hours and hours…of being cooked. The good thing is, however, preparation-wise it’s dead easy and takes no time whatsoever. In fact, if you don’t mind setting your house on fire you may even leave your apartment for a good 3 hours.


For the briskit:

  • Briskit – as much as you want…
  • English mustard 
  • Zatar
  • Hot chilli pepper powder
  • Ground cumin
  • Garlic powder
  • Salt
  • 2 challots

Peal and cut the shallots in half and lay them on the middle of your baking tray. Rub all the spices and mustard into the meat. I would use 1 tsp of each spice for each pound of briskit. The more the better.

Cover with tin foil and roast it for around 2 hours per kilo on 140 C.

At the end while I rested the meat I threw  together a homemade bbq sauce using the cooking juices and:

  • 100 ml ketchup 
  • 5 tsp sweet chilli sauce 
  • 1 bayleaf 
  • liquid smoke (if you happen to have any in your cupboard)

Stir everything together, bring it to a simmer. Let it cook for a few minutes.

Sweet corn purée:

  • 1 can of corn
  • 1 shallot 
  • 5 (!) slices of waaait for it pickled jalapeños – of course this is just an additional step
  • Soy cream
  • Salt
  •  Coconut oil

I sautéed the finely chopped onion, once they softened added the diced jalapeños and the drained sweet corn. Cooked it on the highest heat for 5 minutes, stiring often. Put the mixture into my nutri ninja and 3/4 of the soy cream. Blended ot well.



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