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Slow cooked spiced brisket w/ red beans and rice

Slow cooked spiced brisket w/ red beans and rice

Slow cooked spiced brisket w/ red beans and rice

This is a dish that I plan for in advance. I marinate the brisket for at least a day or two with a spice rub. Then I cook it in my wood fired pizza oven overnight, using the residual heat and the leftover embers from that evenings fire.  It slowly cooks away for approximately ten hours, becoming beautifully moist and tender.

Brisket is a wonderful cut of meat and really produces the goods when it gets the ‘low and slow’ action.  I’m serving it here with another favourite side dish of mine. I ate bowls and bowls of it when I lived in New Orleans for a year.  The red beans with rice is a dish unto itself, but paired up with the slow cooked brisket and usually a dish of slaw on the side, this is serious eating at its best.

 

Step 1: Carolina Spice Rub

Mix all the spices together in a bowl and store in a airtight container until required.

 

Step 2: Slow Cooked Spiced Brisket

Take the brisket and rub in liberal amounts of the Carolina spice rub. Place in bowl or roasting dish, cover with cling wrap and refrigerate for a day or two.

Pre heat your oven to between 130 and 150 degrees.

Put the marinated brisket in a roasting pan, add the water, cover with foil and place in the oven.

Check after 5 hours, then each hour following. Add a little water if it has dried out. The Brisket is ready when it is very soft to the touch. To check, I often just take a slice off the end. Once cooked it's ready to go, or cool to room temperature and refrigerate until required.

 

Step 3: Red Beans

Heat a large saucepan to low heat. Add the oil followed by the onions, celery, garlic and green capsicum, and sweat for 10 minutes. Turn up the heat and add the smoked sausage and ham hock. Now add the rest of the ingredients, except the salt and pepper. Bring up to the boil, then turn down to a simmer. Cook for one and a half hours until the beans are soft and the ham is coming away from the hock. If it is too thick, add a little more water as the beans are cooking. Remove from the heat. Take out the ham hock and carefully remove the meat and the skin. Rough chop and add back to the bean mix. Discard the bones and the bay leaves. Stir the beans to incorporate the ham and smash some of the beans against the side of the pot to add a little creaminess to the stew. Season with salt and pepper and add a few drops of Tabasco, if you want a little more heat. Keep warm or cool and refrigerate until required.

 

Step 4: Cooking and Serving

Pre heat your oven to 150 degrees.

Place the brisket on a wire rack sitting in a roasting pan. Add a cup of water to the roasting pan. Cover with foil and place in the oven for 30 minutes until hot through.

Heat up the red beans slowly in a saucepan, stirring occasionally. Add some water if they have become a little stodgy.

Place the rice in a small ovenproof dish and microwave for a couple of minutes until hot.

To serve, spoon out some of the red beans and top with some rice, add a couple of slices of the brisket to each plate. Serve now!

 

THE INGREDIENTS

STEP 1

  • 2 Tbl Smoked Paprika
  • 2 Tbl Paprika
  • 2 Tbl Salt
  • 2 tsp Fresh Black Pepper
  • 2 tsp Cayenne Pepper

 

 

STEP 2

  • 1 Brisket (navel end)
  • Carolina Spice Rub
  • 2 Cups Water

 

STEP 3

  • 1/4 Cup Canola Oil
  • 1 ½ Cup Onion (medium dice)
  • 1 Cup Celery (medium dice)
  • ¼ Cup Fresh Garlic (rough chopped)
  • 1 Cup Green Capsicum (medium dice)
  • 250gm Smoked Sausage (Rookworst or similar medium dice)
  • 1 large Smoked Ham Hock
  • ½ tsp Cayenne Pepper
  • 2 Bay Leaves
  • 3 Tbl Fresh Thyme (fine dice)
  • 500gm Red Beans (soaked over night)
  • 2 L Water
  • Flakey Sea Salt
  • Freshly Ground Black Pepper
  • Tabasco (optional)

 

STEP 4

  • Slow Cooked Beef Brisket
  • Red Beans
  • 4 Cup Cooked Generic Rice

 

Photography by Kieran Scott

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