Soy & Red Meat Rub Brisket (Dairy Free)

Enjoy tender, flavour-packed brisket coated in a rich soy red meat rub and finished with Australian Bush Spices Olive Oil with Lemon Myrtle. This dairy-free recipe delivers a perfect balance of savoury depth and native citrus freshness, ideal for family dinners or weekend BBQs.

Prep Time: 20 minutes (+ 40 minutes resting time)

Cook Time: 4½ hours

Ingredients

Serves 4 with leftovers Prep 20 mins (+ 40 mins resting time) Cooking 4½ hours
1 tsp Red Meat Rub
2 tsp sea salt and pepperberry flakes
2 x 700g beef briskets
2 tsp Olive Oil with Lemon Myrtle
8cm-piece ginger (about 80g), sliced
6 garlic cloves, crushed
2 cinnamon sticks or quills
3 whole star anise
3 whole cloves
3 cups (750ml) salt-reduced beef stock
½ cup (80ml) hoisin sauce
½ cup (80ml) soy sauce
2 tsp brown sugar
3/4 tsp cornflour
Steamed jasmine rice, to serve
Thinly sliced spring onions, to serve
Coriander leaves, to serve

Instructions

Preheat oven to 160°C (140°C fan-forced). Combine five spice, salt and pepper. Rub over beef. Heat oil in an ovenproof casserole pan, brown beef for 10 mins. Transfer to a plate.
Remove excess oil, keeping 1 tbsp in pan. Cook ginger, garlic, cinnamon, star anise and cloves 5 mins until aromatic. Add stock, hoisin, soy and sugar. Return beef, cover and cook 3 hrs.
Increase oven to 200°C (180°C fan). Uncover beef, turn over and cook 30 mins until top is crisp and liquid reduces. Rest 30 mins.
Strain pan juices, skim fat, reserve 500ml.
Return juices to pan. Whisk cornflour with 2 tbsp liquid, add back to pan and boil 1 min until thickened.
Slice beef across the grain and rest 10 mins.
Serve beef over rice with sauce, spring onions and coriander.