Slow-Braised Brisket Recipe - Colin Fassnidge
Australian Gourmet Traveller recipe for slow-braised brisket by Colin Fassnidge.
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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
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