28 Mar Kombucha Braised Brisket
Dry rubbed brisket with a spiced mole is slow roasted in kombucha for a tender delicious meal.
Are you cooking with kombucha? You should be.
For this recipe, I used a slew of different spices to create a mole-inspired dry rub. Liberally coating my grassfed brisket in the dry rub, and letting it chill overnight helped to get some of the flavour to penetrate into the tough brisket. The dry rub is heavy on spice and intense flavours, so I tried to lighten things up by braising it in kombucha for several hours on low heat in the oven. I added some sliced orange for some extra zest, and the resulting flavour was intense and a bit tropical. Bonus: the house smelled amazing while this was cooking and I totally felt like I had escaped the winter blues with this recipe!
Kombucha Braised Brisket
- 1/4 teaspoon ground anise
- 1 teaspoon ground coriander
- 1 teaspoon curmin
- 1 teaspoon mustard powder
- 1/4 teaspoon ground cloves
- 1 teaspoon red pepper flakes
- 2 Tablespoons ground sumac
- 1/4 teaspoon ground allspice
- 3 lb beef brisket
- 1 small red onion, sliced roughly
- 1 orange, roughly chopped
- 1.5 cups kombucha, ginger flavoured
- Fresh orange and cilantro for serving
- To make the spice rub: mix together the anise, coriander, cumin, mustard, clove, red pepper flakes, allspice and sumac. Rub it all over the brisket, and let it rest overnight, and up to 36 hours in the fridge.
- When ready to cook the brisket, heat the oven to 300F.
- In a casserole pan, add the brisket, chopped red onion, and orange. Pour in the kombucha, and cover tightly with foil.
- Cook for 3.5 - 4 hours, or until the brisket is fork tender.
- Remove from the oven, and let the brisket rest for 15 minutes before slicing.
- Serve sliced with a fresh squeeze of orange and some cilantro. Goes well with sweet potatoes, or fried plantains.