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1
Rinse and Start the Beef
10 Mins
Cold water rinse, then bring to 100°C (212°F)
Rinse the brisket briefly under cold running water and place it fat-side up in a large pot. Add the 1.5 litres of water, the halved onion, crushed garlic, peppercorns, bay leaves and the spice packet from the brisket. Bring to a boil over high heat, then skim off any grey foam that rises.
Skimming the foam in the first few minutes keeps the broth clear and the beef tasting clean, not muddy.
Done when: The water is at a rolling boil, the foam is skimmed, and the beef is fully covered.
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2
Simmer Until Tender
150 Mins
Gentle simmer, 90–95°C (194–203°F)
Turn the heat down so the water barely bubbles, put the lid on slightly ajar, and simmer for about 2 1/2 hours. Turn the brisket once halfway through. The beef is ready when a fork slides into the thickest part with almost no resistance and the internal temperature reaches at least 71°C (160°F) — for this cured cut, tenderness matters more than a single reading, so keep cooking until it yields easily.
A hard boil will tighten the meat and make it tough — if the pot is bubbling hard, turn it down. Gentle heat is the whole secret of this dish.
Done when: A fork goes in with almost no resistance, the meat feels soft all the way through, and the thickest part reads at least 71°C (160°F).
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3
Add the Cabbage
30 Mins
Gentle simmer, 90–95°C (194–203°F)
Lift the brisket out onto a board and cover it loosely with foil to rest. Put the cabbage wedges into the hot broth, cut-side down, pushing them under the liquid, and simmer for 25–30 minutes until the thickest part of each wedge is soft and sweet when pierced with a knife. Lift the wedges out with a slotted spoon and keep them warm.
Keep the wedges in large pieces through the core; shredded cabbage overcooks in minutes and turns to mush in this broth.
Done when: A knife slides through the thickest part of a cabbage wedge easily, and the leaves are soft, glossy and sweet — not raw and crunchy, and not falling apart.
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4
Rest and Slice the Beef
10 Mins
Resting off the heat, ~60°C (140°F)
Rest the brisket for 10 minutes, then slice it across the grain into slices about 1 cm thick. Slice against the grain — with the grain and the meat will be chewy no matter how long it simmered. Trim the fat cap to taste, leaving a little for flavour if you like.
Let the meat rest before slicing or the juices run out onto the board and the slices come out dry.
Done when: The slices are pink and juicy, hold together on the knife, and cut cleanly across the grain.
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5
Plate and Serve
5 Mins
Serve hot, ~65°C (149°F)
Lay 3–4 slices of beef on each plate with a generous wedge of the cooked cabbage beside it, spoon a little of the hot broth over the cabbage, and serve at once with the onion halves from the pot if you like them.
A spoonful of broth over the cabbage is all it needs — the cabbage has already taken on the beef's flavour in the pot.
Done when: The plate is hot, the beef is pink and steaming, and the cabbage is glossy with broth.
auto_awesome Finishing Touches & Plating
Serve the sliced beef and cabbage hot, with a spoonful of the cooking broth over the cabbage and wholegrain mustard on the side for anyone who wants a sharp edge against the rich meat.
Tonga
55m
France
Vietnam