Rich, succulent, and reared in the unique climate of the world’s only whole nation UNESCO Biosphere region. There’s really nothing that matches the pure provenance and tantalising taste of Manx beef brisket.
And to help you make the most of this sublime cut, our favourite Island chef “Magic” Maciej has shared two deliciously simple ways to serve up this locally produced treat – whilst going easy on the household budget.
The first of Maciej’s 2-in-1 recipes will take you through the perfect way to prepare and slow cook a mouthwateringly tender brisket.
His second recipe makes use of the remaining half of the brisket to create big, bold and beautifully flavourful Manx Tacos, perfect for an Ellan Vannin summer!
Manx Beef Brisket
▹ Serves 12 people
▹ Prep Time: 25 mins
▹ Cooking Time: 10 hours
INGREDIENTS
▹ For Chef Maciej's Brisket Rub:
4 tbsp smoked paprika
2 tbsp packed brown sugar
2 tbsp fresh grind pepper
3 tsp of salt
2 tsp of cumin
1/4 tsp cayenne pepper (optional, for heat lovers)
▹ For the Brisket:
2 kg of Manx Beef Brisket, fat removed
2 bay leaves
Small bunch of fresh thyme and parsley
500ml red wine (a standard house red will do the job nicely)
200ml beef stock
Manx rapeseed oil or olive oil
3 tbsp Worcestershire sauce
2 onions
3 carrots
3 celery sticks
3 fresh garlic cloves
▹ For serving:
Baby carrots
Tenderstem broccoli
Mashed potatoes
METHOD
1. Mix the olive oil with Chef Maciej Brisket Rub.
2. Once everything is mixed, rub it all over the Manx Beef Brisket.
3. Meanwhile, roughly chop the onions, carrots, celery sticks, and fresh garlic cloves.
4. Place the beef brisket in a slow cooker, optionally spray with olive oil.
5. Place all the roughly chopped veg and the brisket in the cooker with 2 bay leafs, herbs, red wine, beef stock, and Worcestershire sauce.
6. Set the slow cooker on low and allow to cook for 10 hours.
7. When it’s done, very gently remove the brisket from the slow cooker and divide in half. Set one half aside to make these sensational Manx Tacos.
8. Place half the brisket in a good-sized oven tray or roasting tin. Turn your oven on broil and place the brisket in the oven. Keep an eye on it, and let it stay in there long enough until the brisket has darkened.
9. Once the outer layer is crispy and dark, remove the brisket from the oven and cover with foil. Allow it to rest for at least 30 minutes.
10. Serve with baby carrots, tenderstem broccoli, and mash potatoes. Pour over a generous helping of leftover gravy from the slow cooker.
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