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Gut Healthy Organic Beef Brisket BBQ Recipe

30th August 2024

The summer may be drawing to a close, but there’s still time to enjoy some al fresco eating. To celebrate 50 years of Big Green Egg, enjoy this gut-healthy organic beef brisket recipe created by Goodwood’s Executive Chef Mike Watts & our Gut Health Programme Lead and Nutritionist, Stephanie Moore.

  • gut health

  • Health and Wellbeing

  • Farmer Butcher Chef

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This dish features slow-cooked brisket, ensuring you get that incredible smoky flavour while keeping the meat juicy and tender. It also includes a fermented cabbage recipe that complements the brisket perfectly.

Serves 4 people

Ingredients

  • 1kg organic beef brisket (we use Goodwood Home Farm beef)
  • A bunch of rainbow chard, roughly chopped.

For the brine

  • 4 litres cold water
  • 350g sea salt
  • 10g crushed black peppercorns
  • 15 sprigs of thyme
  • 3 star anise, crushed
  • 2 oranges, sliced and squeezed

For the glaze

  • 3kg beef bones
  • 4 carrots, chopped
  • 3 large onions, chopped
  • 4 celery sticks, chopped
  • 2 bay leaves
  • 10 black peppercorns
  • ½ bunch of thyme
  • 75ml maple syrup

For the fermented cabbage

  • 1.25kg white cabbage, thinly sliced
  • 30g dill
  • 6g whole pimento, ground with a pestle and mortar
  • 18g salt

For the pickled shallot

  • 2 banana shallots, sliced into rings
  • 75ml water
  • 75ml rice wine vinegar
  • 50ml local honey

For the fermented cabbage

  • 30g flat leaf parsley leaves
  • 20g nettles (young shoots)
  • 15g mint leaves
  • 30g capers
  • 6 anchovy fillets in oil
  • 1 clove of garlic
  • 1 tbsp Dijon mustard
  • 1 lemon, juice and zest
  • 150ml olive oil
  • ½ tsp salt

Method

To make your fermented cabbage

To prepare the fermented cabbage, start by sterilising a 2-litre Kilner jar. Mix all the ingredients in a bowl and crush them with the end of a rolling pin to release some of their liquid. Carefully spoon the mixture into the sterilised jar, pressing down to ensure the ingredients are submerged in the salty cabbage liquid and leave a 3-4 cm gap at the top of the jar.

Seal the jar and leave it at room temperature, away from direct sunlight, for three weeks. After this period, use a clean spoon to check if fermentation has occurred. If it's ready, store the fermented cabbage in the fridge until you’re ready to use it.

If you’d prefer not to wait three weeks to make the pickle from scratch, try a jar of "The White One" by Bottlebrush Ferments. 

Brine the beef

In a container large enough to hold your brisket, mix together all the brining ingredients. Submerge the brisket completely in the brine and refrigerate for 48 hours. After 48 hours, remove the beef from the brine and pat it dry.

Make your glaze

Roast the beef marrow bones in a 210°C oven for 50 minutes.

In a large heavy-bottomed pan, use a small amount of the fat from the roasted bones to sweat the chopped vegetables until they turn golden brown. Add the thyme, bay leaf, peppercorns, and 5 litres of water, then bring to a simmer. Let it simmer for 8 hours, regularly skimming off any fat that rises to the top.

After 8 hours, strain the stock through a fine sieve. Return it to the hob and reduce until only 800 ml remains, continuously skimming the surface. Stir in the maple syrup at the end, then let the glaze cool.

Lightly boil the rainbow chard, then chill until ready to use.

Set up your grill

If you're using a Big Green Egg, add a handful of pre-soaked Apple Premium Woodchunks to the charcoal to infuse the beef with a smoky flavour. Set up your EGG for indirect cooking by placing the ConvEGGtor inside. Aim for a temperature between 120-140°C. Cook the brisket until it reaches an internal temperature of 92°C, which should take about 8-10 hours. This will yield a brisket that's tender yet firm enough to slice.

For the last couple of hours, regularly glaze and turn the beef. Keep the glaze warm in a saucepot inside the EGG, adding a little water if it thickens too much. Once the brisket is done, wrap it in butcher’s paper and let it rest for up to an hour.

Alternative cooking method

If you don't have a Big Green Egg, you can use a charcoal grill or smoker set up for indirect cooking, with a water pan to maintain moisture. Add applewood chips or chunks to the charcoal for smoke. Maintain a steady temperature between 120-140°C. Cook the brisket until it reaches an internal temperature of 92°C, which should take around 8-10 hours. Glaze and turn the beef regularly during the last couple of hours. Once cooked, wrap the brisket in butcher’s paper and let it rest for up to an hour

Make the pickles and nettle salsa verde

To prepare the pickled shallots, combine the water, rice vinegar, and honey in a small pan and bring to a boil. Once boiling, add the shallot rings, then remove from the heat. Set the mixture aside to allow the shallots to cool in the pickling liquid. Drain the shallots before serving.

For the salsa verde, finely chop the parsley, nettles, mint, capers, anchovy fillets, and garlic together. Place the mixture in a bowl and stir in the mustard, lemon juice, olive oil, and salt until well combined.

To serve

If you are using the EGG, warm up the fermented cabbage and the chilled chard. Slice the brisket, then plate the cabbage and chard, topping them with the brisket slices. Finish by drizzling with salsa verde and scattering the pickled shallots on top.

Find out more about our Gut Health Programme and Active Longevity Retreat.

 

 

 

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  • gut health

  • Health and Wellbeing

  • Farmer Butcher Chef

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  • Goodwood Health x Storcx at the Goodwood Hotel, part of the Goodwood Estate in West Sussex..Table design by Maison Margaux..Client: Goodwood..Picture date: Monday May 15, 2023..Photograph by Christopher Ison ©.07544044177.chris@christopherison.com.www.christopherison.com..IMPORTANT NOTE REGARDING IMAGE LICENCING FOR THIS PHOTOGRAPH: This image is supplied to the client under the terms previously agreed. No sales are permitted unless expressly agreed in writing by the photographer. Sharing with third parties is prohibited without the written permission of the photographer.

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