Slow-Braised Brisket Recipe - Colin Fassnidge

Ingredients

• 1½ tbsp olive oil
• 1 kg piece of point end brisket
• 2 each onions, carrots and celery stalks, coarsely chopped
• 2 litres (8 cups) chicken stock
• 2 star anise
• 1 cinnamon quill
• 10 gm dried liquorice root (see note)
• 1 fresh bay leaf
• 5 peppercorns
• 6 chard leaves, to serve
• Roast sweet potato
• 2 kg rock salt
• 1 tbsp smoked paprika
• 1 large sweet potato (700gm), washed
• Crisp kale
• For deep-frying: vegetable oil
• 75 gm (½ cup) each of cornflour and rice flour
• 75 gm (½ cup) plain flour, plus extra for dusting
• 1 egg yolk, lightly beaten
• 300 ml soda water
• 6 large kale leaves, central stem removed