{"product_id":"slow-cooked-brisket","title":"Slow-Cooked Brisket","description":"\u003cp\u003eMost people think of pizza ovens as fast-and-hot cooking, but they're also brilliant for slow braises. The retained heat in a well-insulated oven is perfect for a long, lazy brisket cook. The coffee in the braising liquid adds a deep, smoky richness that complements the wood-fired flavour beautifully. Start this in the morning and you'll have fork-tender brisket ready for a late lunch.\u003c\/p\u003e\n\n\u003ch2\u003eBrisket Ingredients\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e2kg beef brisket\u003c\/li\u003e\n  \u003cli\u003e1 onion, thickly sliced\u003c\/li\u003e\n  \u003cli\u003e250ml strong black coffee\u003c\/li\u003e\n  \u003cli\u003e1 tbsp cornflour (for the gravy)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eSpice Rub\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e1 tbsp dried oregano\u003c\/li\u003e\n  \u003cli\u003e1 tbsp smoked paprika\u003c\/li\u003e\n  \u003cli\u003e1 tbsp ground cumin\u003c\/li\u003e\n  \u003cli\u003e1 tbsp garlic powder\u003c\/li\u003e\n  \u003cli\u003e1 tbsp ground cinnamon\u003c\/li\u003e\n  \u003cli\u003e1 tbsp salt\u003c\/li\u003e\n  \u003cli\u003e1 tbsp black pepper\u003c\/li\u003e\n  \u003cli\u003e2 tbsp brown sugar\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eHeat your pizza oven to 200-220°C.\u003c\/li\u003e\n  \u003cli\u003eCombine all the spice rub ingredients and massage the mixture generously over every surface of the brisket. Really work it in - this crust is going to be extraordinary.\u003c\/li\u003e\n  \u003cli\u003eLayer the sliced onion in the bottom of a heavy casserole dish or Dutch oven. Pour in the coffee. Place the rubbed brisket on top of the onion bed, fat side up.\u003c\/li\u003e\n  \u003cli\u003eSeal the casserole tightly with a double layer of foil, then the lid. The seal is important - you want to trap all the steam inside.\u003c\/li\u003e\n  \u003cli\u003ePlace in your oven and cook for approximately 4 hours at around 160°C. Check every hour and add small pieces of kindling as needed to maintain the temperature. Start checking for tenderness at the 3-hour mark - a fork should slide through the meat with almost no resistance when it's done.\u003c\/li\u003e\n  \u003cli\u003eWhen the brisket is tender, carefully remove it from the casserole and set it on a board to rest, loosely covered with foil.\u003c\/li\u003e\n  \u003cli\u003ePour the cooking juices through a sieve into a saucepan. Skim off any excess oil from the surface. Mix the cornflour with a splash of cold water to make a slurry, then whisk it into the juices over a medium heat until you have a rich, glossy gravy.\u003c\/li\u003e\n  \u003cli\u003eCarve the brisket against the grain into thick slices. Serve with roast potatoes, horseradish cream, and the gravy.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57501479534976,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/Brisket_df30e93e-4ed9-418e-a0e4-5b94395cfc8f.jpg?v=1772397699","url":"https:\/\/kitcheninthegarden.co.uk\/products\/slow-cooked-brisket","provider":"Kitchen In The Garden","version":"1.0","type":"link"}