800g beef brisket
2 tbsp worcestershire sauce
2 tbsp brown sugar
1 tbsp cider vinegar
1 tsp fennel seeds
1 tbsp smoked paprika
3 whole cloves garlic
2 whole star anise
2-3 bay leaves
5 Juniper berries
salt and pepper
2 onions, peeled and roughly chopped
1 small bottle of beer (I used Gulden Draak)
- Heat the oven to 160C.
- Put the onions in the bottom of a casserole dish or roasting pan. Generously season the brisket on both sides with the salt and pepper then place on top of the onions.
- Sprinkle over the fennel seeds, juniper berries, smoked paprika and sugar. Add the rest of the ingredients to the pan. The liquid should come about half way up the meat.
- Cover with a lid or foil then cook slowly in the oven for around 3-4 hours. You will know the meat is done when it falls apart easily. During the cooking process I usually turn the meat over in the cooking juices a few times.
- Once the meat has cooked, remove it from the oven and place the meat on a board, cover and leave to rest. Remove the whole spices from the cooking juices.
- Either finely slice the brisket or shred with a fork, add to the cooking juices and thoroughly combine.
- You can eat this with many accompaniments but we went for a ciabatta bread roll with some crispy fried onions and sides of potato salad and honey mustard coleslaw.
Crispy Fried Onions
1 medium onion, peeled and finely sliced
2 tbps cornflour or plain flour
salt and pepper
vegetable oil for frying
- In a saucepan or deep frying pan add enough oil to deep fry the onion, around 1/4 cup should do it, but this depends on the size of your pan. Heat over a medium heat.
- Place the flour in a shallow dish and generously season with salt and pepper. Add in the sliced onion and ensure it is thoroughly coated in the seasoned flour.
- Check that the oil has reached the required temperature by dropping in a piece of the onion, if it gently sizzles the oil is ready.
- Add in the rest of the onion, being careful not to over crowd the pan - you may need to do this in batches. Cook the onion until it has turned golden brown and crispy.
- Remove from the oil with a slotted spoon and drain on kitchen paper.
- Repeat this process until all the onion has been cooked.