Transform your beef brisket into a flavourful and tender dish with the help of Myanbah Farm's Garlic Infused Olive Oil and Hardcore Carnivore Charcoal seasoning. To start, preheat your oven to 160.C and coat the brisket with a thin layer of American mustard. Next, drizzle ¼ cup of Myanbah Farm's Garlic Infused Olive Oil over the meat and sprinkle 2-3 tablespoons of Hardcore Carnivore Charcoal seasoning on top. Cover the brisket with foil and bake for 5 hours, ensuring that the foil stays on for the entire cooking time.
Once the cooking time is over, let the brisket rest for an hour before slicing it up. The result will be a smoky, succulent beef brisket with minimal effort. This recipe serves 4-6 people and can be served as a roast, in toasties or burgers, or in rolls Banh Mi style with pickles and Finns Worcestershire, Chunky BBQ Sauce, or the Chilli Jam. You can even mix these condiments together for a more complex flavour profile.
The key to this recipe's success is the Garlic Infused Olive Oil, which adds depth of flavour to the meat, and the Hardcore Carnivore Charcoal seasoning, which enhances the smoky taste of the brisket. Myanbah Farm's high-quality olive oil and natural ingredients make this recipe a standout dish that is sure to impress your guests.
- 1.4kg beef brisket
- ¼ cup Myanbah Farm Garlic Infused Olive Oil
- 2-3 Tablespoons American mustard
- ⅓ cup ‘Hardcore Carnivore’ Charcoal seasoning
Preheat your oven to 160.C
Coat the brisket in a thin layer of American mustard. Drizzle with oil and sprinkle the seasoning on top. Cover with foil.
Bake at 160.C for 5 hours. Keep the foil on for the entire cooking time. Rest for an hour before slicing. The brisket will have the smoky flavour with minimal effort!
Serves 4-6 people
Grab the Esky!
Huh?! Sounds crazy but this tip is used by many professional brisket smokers to maintain heat without continuing the cooking process.
When resting your meat, keep it in the tray you baked it in with the foil ontop. Wrap that parcel in a towel or tea towel and place in an empty Esky/ cooler with the lid on for the duration of the resting time.
You can serve brisket as you would a roast or in toasties or burgers or make up rolls Banh Mi style with pickles and Finns Worcestershire, Chunky BBQ Sauce and/or the Chilli Jam (or even mix them together)
Recipe provided by Our Home Transformations (Official Ambassadors for MyanbahFarm) @our_home_transformation_page is a 30 something husband and wife duo from the foot of the Blue Mountains. A head teacher and tradesman by day, creative and passionate renovators by night. Now onto their 4th renovation project, their page chronicles their renovation journey, delicious recipes, home tips and all things in between!