When it’s cleaned and trimmed, brisket forms a large flat piece of meat, which is ideal for stuffing and rolling. It’s the perfect cut for feeding a lot of people cheaply! The brisket is a fairly fatty piece of meat that comes from the breast of the animal.
1 x 3.5kg beef brisket
freshly ground pepper
Greek olive and caper stuffing
200g kalamata olives, pitted and roughly chopped
1 cup homemade sourdough breadcrumbs
½ cup chopped parsley
6 cloves garlic, chopped
2 tablespoons capers, chopped
2 anchovies, chopped
3 tablespoons dried oregano
1 tablespoon salt
1 tablespoon freshly ground black pepper
Preheat the oven 165 oC
To prepare the brisket, lay it out on your work surface, and trim away any excess chunks of fat and sinew. Use a sharp knife to score the membranes that cover the surface.
To make the stuffing, mix the ingredients together thoroughly. Season the brisket all over with salt and pepper and spread the stuffing evenly with butcher’s string at 5cm intervals.
Place the rolled brisket on a rack inside a large roasting tin. Roast for 3 hours, turning every 30 minutes so that it browns evenly.
Remove from the oven and leave in a warm place to rest for at least 30 minutes before carving.
Because of its fattiness, this is a cut that works brilliantly with the strong salty flavours of the stuffing. Serve it with Garlic and Rosemary roasted Potatoes and gravy.