Braised Brisket with Roast Bavette

Colin Fassnidge

Cook Time 6.5 hours

Servings 4


500gm Brisket meat
350gm Bavette meat
½ brown onion, roughly chopped
1 celery stick, roughly chopped      
4 garlic cloves, smashed
1/2 bunch rosemary
1/2 bunch thyme
1/2 bunch sage
1 bay leaf
1/2  L orange juice
Golf ball carrots (or seasonal carrots)
Baby turnips
1 orange


Season the brisket with salt and pepper and pat into the meat. In a hot pan with some olive oil, seal the meat until the outsides are golden brown.

Once the meat is sealed, add celery, onion, garlic and herbs to the pan. Fill the pan with orange juice up to half the height of the meat. This will make a stock. Cover pan with lid and place in oven on a low heat for 6 hours.

In another hot pan, season Bavette with salt and pepper and seal meat with olive oil. Cook each side for approximately 2 minutes on each side. Place pan in oven for 2 minutes on each side at 180 degrees.  Allow meat to rest for half the cooking time.

In a small pot, cook carrots and baby turnips in brisket stock. Once the vegetables are cooked, add the juice of 1 cheek of an orange to the pot. This will freshen the dish.

Serve Brisket and Bavette on a large plate with veggies. Season with salt and pepper. Drizzle brisket stock over the top of the meat. Garnish with herbs of your choice. 


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