Beef Brisket With Celeriac Remoulade

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Our delectable recipe today comes from Newman’s Own…

Beef Brisket With Celeriac Remoulade
Serves 6
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Prep Time
20 min
Cook Time
5 hr
Total Time
5 hr 20 min
Prep Time
20 min
Cook Time
5 hr
Total Time
5 hr 20 min
Ingredients
  1. 2 kg beef brisket
  2. 85 g Newman’s Own Texas Style Rub for Brisket
  3. 100 ml cold water
For the celeriac remoulade
  1. 450 g peeled celeriac
  2. Juice of 1 lemon
  3. 4 tbsp mayonnaise
  4. 2 tbsp crème fraîche
  5. 2 tbsp Dijon mustard
  6. 2 tbsp freshly chopped parsley
  7. 6-8 large bread rolls
  8. Watercress
Instructions
  1. Preheat the oven to 150°C (130°C fan), Gas Mark 2. Stand the brisket in a roasting tin and apply the rub all over the beef.
  2. Pour 100ml cold water into the base of the tin and cover tightly with foil.
  3. Cook low and slow, basting occasionally, for about 5 hours until tender. When tender, cover with foil and allow to rest for 30 minutes.
  4. Meanwhile make the remoulade. Coarsely grate the celeriac or use a food processor to make thick a shred. Place in a bowl and add the lemon juice. Stir in all the remaining ingredients and leave to stand for at least 30 minutes.
  5. As an added extra, place the brisket on the BBQ until browned on each side to give it that great charcoal look
  6. Slice the beef into thin slices and serve in rolls with watercress and a generous helping of the remoulade.
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About Author

Founder of Eclectic Enchantments blog, Erika has also been a beauty writer, fashion writer and Beauty & Accessories Editor for a large online magazine before starting Erisea. Erika lives with her dog, Hendrix. She suffers with Fibromyalgia and CFS, among other illnesses which leaves her housebound much of the time. Her passion is writing.

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