Jerk Brisket Beef

Current rating:
3 / 5
Your rating:
Suitable cuts:
Lean beef brisket joint
Oven temperature: Gas mark 4, 180°C, 350° F
Between 4 and 6 people
Cooking Time:
120 minutes
  • 1.35kg (3lb) Lean beef brisket joint
  • 15mlsp (1tbsp) Jerk seasoning
  • 15mlsp (1tbsp) Oil
  • 300ml (½ pt) Apple and mango juice or similar tropical flavour
  • Pineapple Salsa:
  • 200g Can pineapple in juice, drained and chopped
  • 1 Lime, juice and rind
  • 1 Red chilli, de-seeded and finely chopped
  • 2x15mlsp (1tbsp) Fresh coriander
  • Plantain Crisps:
  • 2 Ripe plantains, peeled and thickly sliced
  • 15mlsp (1tbsp) Oil
  • Seasoning
Pre-heat the oven.

Take joint and cut strings, lay out flat on a board. Add the jerk seasoning and half of the oil, and rub into the meat.

Heat the remaining oil in a large pan, add the meat and brown on all sides.

Transfer to an ovenproof pan or dish, pour over the fruit juice and cover the pan with foil. Cook for 2 hours, basting occasionally with the juice until meat is tender.

Pineapple Salsa: Place all the ingredients into a small bowl, mix together, cover and allow to stand for the flavours to combine.

Plantain Crisps: During the last 20 minutes of the cooking time, place the plantain slices in a single layer on a baking sheet, drizzle with oil , season and cook until browned and caramelised.

Serving Suggestions:
Serve the brisket sliced with salsa, plantain crisps and a drizzle of the fruity spicy cooking juices.