HOW TO MAKE PERFECT SLOW COOKED BRISKET IN A HARRISON CHARCOAL OVEN

Harrison Charcoal Oven slow-cooked brisket - perfect for utilising excess heat after service.

Harrison Charcoal Oven slow-cooked brisket - perfect for utilising excess heat after service.

Overnight Slow cooked, Guinness Brisket

BY DANIEL THUMWOOD (Designer, maker, founder - Harrison Ovens)

Ingredients

·      1kg Brisket

·      4fl ounces Guinness

·      2 garlic cloves, finely chopped

·      2 tablespoons soy sauce

·      1 shallot, finely chopped

·      1 teaspoon Worcester sauce

·      1 teaspoon pomegranate molasses

·      1 teaspoon Dijon mustard

·      1 teaspoon tarragon (fresh) finely chopped

·      1 teaspoon parsley (fresh) finely chopped

·      ½ teaspoon black pepper

·      ½ teaspoon salt

Brisket prep

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Mix all the marinating ingredients and let the mixture stand for 30 minutes at room temperature.

Marinate the brisket for up to 12 hours, or overnight.

Harrison Oven prep

Slow cooking on a Harrison Oven is a simple intuitive process. A small bed of charcoal can be maintained for 12+ hours at a consistent low temperature with ease, simply by adjusting the bottom vent positon and adding more charcoal every few hours.

This method provides excellent results but requires a chef to be on hand throughout the slow cook and can tie up the Harrison for multiple services.

The overnight method is therefore preferable to many professionals working in busy kitchens where time management is a priority.

After using the Harrison for busy evening service, the oven will be charged with a consistent, long lasting heat. The cooking chamber will hold this heat for several hours after the charcoal has completely burnt out. 

The Harrison Method

After service, shut the bottom vent to hold the oven at approximately 200 degrees Celsius.

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Place a cooking rack with a flat baking tray on the bottom shelf position to utilise indirect heat.

Wrap the brisket in foil and place inside a casserole dish with a closed top. Place the casserole dish on a cooking rack in the centre of the oven chamber.

Close the oven door and make sure the bottom vent is also in the closed position.

Make sure your extraction system remains on, and simply leave the brisket to cook overnight.

Upon returning the next morning the brisket will be cooked to perfection, tender, moist and able to be sliced or pulled apart with a fork.

The combined cooking juices and marinade can be poured back over the brisket or reduced to make a rich gravy.

Professional tip

By wrapping the joint in foil and using a casserole dish, along with using indirect heat, the meat is protected for the initial high heat of the oven. After an hour, the oven temperature will naturally begin to drop. Once it reaches about 100 degrees Celsius it will hold for several more hours of slow cooking, leading to perfect results.