I’m excited to let you know that Harris Farm has launched a campaign called Curious Cuts.
It’s a food waste initiative that aims to help Aussie farmers, help Aussie shoppers and help the environment.
How? Harris Farm are introducing a range of meat into their stores that have are not currently stocked in major supermarkets. Australian’s currently have an obsession with the so called ‘premium meat cuts’ i.e. the fillet steak, scotch fillet etc. Because of this skewed popularity, the majority of the beef is sold offshore in export markets for way below market price, or ground into dog food. This is bad for farmers as the whole beast isn’t correctly valued, bad for shoppers because the premium cuts are so expensive (they’ve risen 30% in the past 6 months) and bad for the environment due to the fossil fuels expended in air travel overseas and wasted production resources.
I would highly recommend getting into stores and trying out the Curious Cuts – the range includes beef bavette, beef tri tip, beef chuck ribs, beef brisket and pork oyster shoulder.
Check out the video here – https://www.youtube.com/watch?v=4u_9QpIn9Q4
And in the mean time, try this delicious recipe of Onion Braised Beef Brisket by Harris Farm Markets, a cut of beef that is usually looked over but if cooked correctly is better than all the rest! Trust me on this one.
This is a delicious mouth watering dish, beef brisket is perfect cooked low & slow in this tasty onion braise.
1 x Brisket leaving fat on (approx. 800g)
1 heaped tbsp sea salt
1 tsp ground pepper
1 tbsp plain flour (optional)
Extra virgin olive oil
2 to 3 onions
2 tbsps tomato paste
2 cloves garlic
2 to 3 carrots
4 Sebago potatoes
300g Jap pumpkin
1 bunch dutch carrots
2 sprigs rosemary
1. Preheat oven to 180°C.
2. Season the brisket on both sides with salt and pepper. Lightly dust with the flour, then shake
and turn to coat evenly.
3. Cover a roasting pan or cast iron pot with oil and heat over medium-high heat. Add the brisket
to the pan and sear on both sides until surface appears crusty brown (approx. 5 to 7 mins per
4. Transfer the brisket to a platter, add 3 tbsps olive oil and the onions to the pot and stir
constantly with a wooden spoon. Cook until onions are caramelised, about 15 mins.
5. Turn off the heat and place the brisket, fatty side up, plus any accumulated juices on top of the
onions. Spread the tomato paste evenly over the brisket, then scatter the garlic and carrots around the edges of the pot. Cover the pot very tightly with aluminium foil or a lid, then transfer to the oven and cook for 1 1⁄2 hrs).
6. Transfer brisket to a cutting board and, using a very sharp knife, slice the meat across the grain into 1⁄2 cm slices.
7. Return the slices to the pot. Check the seasonings and correct if necessary. If the sauce appears dry, add 2 to 3 tsps of water to the pot. Cover pot tightly and return to the oven.
8. Lower heat to 160°C and cook brisket until it is fork-tender, 2 1⁄2 hrs, or longer if necessary. Check once or twice during cooking to make sure liquid is not bubbling away. If it is, add a few more tsps of water – but no more. Each time you check, spoon liquid on top of the roast so that it drips down between the slices.
9. Heat oven to 180°C. Prepare vegetables by chopping into small pieces. Combine potato with 2 tsp olive oil on a large roasting tray and roast for 30 mins. Combine pumpkin with remaining oil and roast for 15 mins, then place parsnips on another lined tray season with salt, pepper and garlic to taste, roast for 30-45 mins. All vegetables should be tender and golden. Add rosemary
at final 5 mins.
10. Serve beef brisket with roast potato, pumpkin & parsnips.