Beef Brisket Skewers
with a Red Wine and Tomato Braise
by chef Darren O'Rourke
Brisket, made for the grill. The braise happens the day before, in red wine, tomato and stock, and stops while the meat is still firm. A night in the fridge sets it up and lets it soak in the flavour, then it's diced, skewered and charred hard over charcoal: all the depth of a slow-cooked brisket, finished in minutes.
Brisket comes from the lower chest, with a layer of fat and plenty of connective tissue that a braise turns rich and tender. Here it goes into the pot whole and comes out firm enough to dice and hold its shape on a skewer. Look for beef brisket in store at Eltham or Laverton North.
The Method
The Brisket Braise
- Preheat oven to 160°C.
- Sear the brisket on all sides in olive oil in a heavy-based pot, then remove and reserve.
- Wipe out the pot, add a little more olive oil, and sauté the onion, carrot and garlic until the onion is translucent and fragrant.
- Deglaze with red wine and reduce by three-quarters, then add the tomatoes, thyme, bay leaves and stock.
- Return the seared brisket (and any resting juices) to the pot and top up with water if needed so everything is submerged and season generously.
- Bring to the boil, cover, and braise in the oven for about 1 hour 30 minutes, until the brisket is cooked through but still firm, not fork-tender. Checking from the 1-hour mark.
- Cool the brisket in the braising liquid, then refrigerate overnight to firm up and absorb flavour.
To Skewer and Grill
- The next day, remove the brisket from the liquid and cut into neat dice.
- Thread the cubes onto skewers and grill over charcoal, turning regularly, until well charred on the outside and heated through.
Pick up the cut in store.
Look for beef brisket in our retail outlets.
2/266 Bolton Street
Eltham VIC 3095
10 Raymond Rd
Laverton North VIC 3026