Miso glazed beef brisket with salsa verde

Serves 6-8 | time 8.30 hours (plus brine time)

Prep 30 minutes | Cook 8 hours

 

Ingredients

• 1.5 – 2kg Beef brisket
• 2 x Onion, sliced
• 300ml of red wine
• 2 tbsp soy sauce
• 4 tbsp red miso

 

The Brine

• 1 stick of cinnamon
• 20g cardamom
• 10g Szechuan pepper
• 10g Star anise
• 10g pepper corn
• 100g salt
• 2 litres water
• 40 grams sugar

 

Salsa verde

• 1 clove of garlic
• 1 bunch parsley
• 1 tin anchovies
• 1 handful mint
• 1 handful basil
• 1 handful gherkins diced
• 1 handful capers diced
• 4 tbsps red wine vinegar
• 8 tbsp olive oil
• 1 tbsp Dijon mustard

 

Pico de gallo

• 3 red onions, diced
• 1 bunch coriander
• 12 ripe tomatoes, diced
• 1-2 jalapeños
• 1 lime
• Salt to taste

 

To serve

• Radish sliced
• Chilli sliced
• Coriander
• Tacos or burger buns

 

Method

Part one

1-2 days before you are going to eat the beef tacos – pour all the brine mix in a pan bring to the boil and simmer for 1 minute then cool.

Place in a container and cover the meat with the cooked brine.

Part two

Turn your slow cooker to low. Lay the onions on the bottom and place your meat on top. Pour the wine over the top and cook for 8 hours.

Part three

Prepare your salsa verde by putting all the ingredients (bar the oil) in a large pestle and mortar, then bash and smush them together.

You could sir in a bowl or use a food processor but there is something beautifully honest and fragrant about mashing it yourself.

Gently pour the olive oil in and stir until you get a good consistency.

For the Pico add all the diced ingredients together and add the lime juice, stir and leave to let the flavours develop.

 

Part four

Take out your beef out and leave it to rest for as long as you can. This gives times for the juices to disperse throughout the meat.

Boil a kettle of water and pour 100ml of water over the miso. It needs to be a thin paste that costs the back of a spoon. If it’s too much water pop it on the hob and reduce it to the right consistency.

Pull the meat apart with two forks.

Place the desired amount into a hot frying pan and brush the miso over the meat as it crisps.

Cook for 6-7 minutes continually brushing the meat until the miso glazes it beautifully.

Arrange your tacos or burger buns with pico, salsa verde, then a pile of meat, radish, coriander and chilli.

Serve and enjoy

Top tip, don’t throw away the cooking liquor, reduce it and use as a gravy base.

I recently served this as sliders with the confit chicken for a causal summer lunch

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