Slow-cooked brisket with Mexican salsa
Serves: 8
Prep time: 30 minsTotal time: 
Recipe photograph by Kris Kirkham
Slow-cooked brisket with Mexican salsa
Recipe by Neil Rankin
Serve this brisket with mashed potatoes, rice or just some crusty bread and butter
Serves: 8
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
400Kcal
Fat
17gr
Saturates
6gr
Carbs
9gr
Sugars
7gr
Fibre
3gr
Protein
46gr
Salt
0.5gr
Neil Rankin
Neil is a Scottish chef who began his career in fine-dining restaurants before falling in love with the dirtier side of cooking – smoking and barbecuing. After stints at meat-centric London restaurants including Smokehouse, Pitt Cue Co and Jamie Oliver’s Barbecoa, he opened Temper restaurant in 2016 and now has three in the capital.
See more of Neil Rankin’s recipes
Neil Rankin
Neil is a Scottish chef who began his career in fine-dining restaurants before falling in love with the dirtier side of cooking – smoking and barbecuing. After stints at meat-centric London restaurants including Smokehouse, Pitt Cue Co and Jamie Oliver’s Barbecoa, he opened Temper restaurant in 2016 and now has three in the capital.
See more of Neil Rankin’s recipes
Ingredients
- 1 rolled brisket joint, about 1.7kg
- 3 tbsp oil
- 2 onions, sliced
- 1 tsp dried oregano
- 1 tsp coriander seeds, crushed
- 1 tsp cracked black pepper
- 1 tsp paprika
- 3 garlic cloves, sliced
- 1 fennel bulb, cut into wedges
- 1 red pepper, deseeded and sliced
- 1 yellow pepper, deseeded and sliced
- 2 large vine tomatoes, quartered
- 2 bay leaves
- 2 anchovy fillets in oil
- 150ml Marsala dolce (or use sherry or white wine)
For the salsa
- 10 cherry tomatoes, quartered
- 1 small red onion, finely diced
- juice of 2 limes, plus slices or wedges to serve
- s small handful of parsley or coriander sprigs to serve
Step by step
Get ahead
The brisket is even better if it’s cooked a day ahead, shredded and reheated in the sauce. It also freezes well
- Preheat the oven to 140°C, fan 120°C, gas 1. Pat the brisket dry and season well. Heat 1 tablespoon of oil in an ovenproof casserole and brown the brisket all over. Remove to a plate, and cook the onions in another 2 tablespoons of oil for 8-10 minutes until soft.
- Add the oregano and spices and cook for a minute, stirring, then add the garlic, fennel, peppers, tomatoes, bay leaves and anchovies, and stir. Add the Marsala. Nestle the brisket back in the casserole, put the lid on and cook in the oven for 5-6 hours (turning half way) until fall-apart tender; a lovely sauce will form as it braises.
- When the brisket is ready, mix the salsa ingredients together in a bowl.
- Shred the brisket on a board with 2 forks. Spoon the vegetables and some of the sauce from the casserole into a warmed dish and top with the shredded brisket. Add the salsa, and scatter with herbs. Pour the rest of the sauce into a jug to serve alongside, with lime to squeeze over.
