Korean-style glazed Nature's Fresh brisket

serves

8

prep

15 mins

cook

210 mins

difficulty

Medium

ingredients

1.8kg Nature's Fresh Brisket
sea salt flakes and freshly-ground black pepper
¼ cup extra virgin olive oil
2 Tbsp chiu chow chilli sauce
2 Tbsp dried chilli oil
1 cup kimchi, very finely chopped
6 celery stalks
1L chicken stock
rice, greens and fried shallots, to serve

method

Season the brisket with salt and pepper, then sear in extra virgin olive oil in a pan set over a high heat, turning regularly, until browned. Top with the chilli sauces and kimchi, then set on the celery stalks in a Dutch oven.
Pour in the stock, fit the lid, then cook gently for 3 hours, until the beef is tender. Shred the beef and serve with rice, greens and fried shallots.

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Spice up your life with this. A dash of Zhoug, add

THIS IS THE 💚 OF Queensland! Muttaburra is the

THIS RECIPE MAKES US THINK OF CHRISTMAS 🎄🎄… it must be the roast and the chermoula sauce! If you’re thinking of something different for #christmasmenu this year, we suggest our #naturesfreshnaturalbeef RUMP ROAST. Full recipe details follow.

Ingredients:

1.2kg piece Nature’s Fresh bolar blade

sea salt flakes and freshly-ground black pepper

2 tsp harissa paste

½ cup extra virgin olive oil

2 tsp cumin seeds

1 tsp coriander seeds

1 bunch coriander leaves

1 bunch parsley leaves

½ bunch thyme leaves

4cm piece ginger, minced

4 cloves garlic, minced

finely-grated zest and juice of 2 lemons

1 tsp chilli flakes

1 cup chickpea four

2 Tbsp buckwheat flour

2 sprigs rosemary leaves, finely chopped

Method:

1/ Truss the bolar blade with kitchen string, then rub with salt, pepper, harissa and 1 Tbsp olive oil. Set on a rack over a roasting pan and place in a moderate lidded barbecue and roast for 45 minutes, until medium. Allow to rest for 7 minutes.

2/ Place the cumin seeds in a pan over high heat and fry until toasted. Grind in a mortar and put half in a bowl, setting the rest aside. Toast and grind the coriander seeds and add to the bowl. Finely chop the herbs and add to the bowl with the ginger, garlic, zest, juice, chilli and ¼ cup extra virgin olive oil. Season with salt and pepper.

3/ Combine the flours, rosemary, reserved cumin and 1 cup ice cold water in a bowl and whisk well. Season with salt and pepper. Set a crepe pan over a moderate heat and add ¼ cup at a time, swirling to coat. Cook for 1 minute each side. Repeat with the remaining batter.

4/ Carve the beef and serve with the chermoula sauce and chickpea crepes.

CHRISTMAS IS SERVED 🎄🎄

Recipe by @fastedmedia with imagery by @roughcutstudioaustralia

#bolarblade #roastbeef #roast #christmasfood #christmascooking #festive #christmasmenu #christmasdinner #beef #recipeshare #christmasleftovers #recipe

Christmas Sorted! This recipe is sure to impress.

Fresh natural rump. We have two economically fri

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Korean-style glazed Nature's Fresh brisket

serves

8

prep

15 mins

cook

210 mins

difficulty

Medium

ingredients

method

share recipe

add some more freshness.

connect with us for

fresh ideas

Nature’s Fresh

NH Foods

Follow Us

Korean-style glazed Nature's Fresh brisket

serves

8

prep

15 mins

cook

210 mins

difficulty

Medium

ingredients

method

share recipe

add some more freshness.

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connect with us for

fresh ideas

Nature’s Fresh

NH Foods

Follow Us