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Miso mustard-glazed brisket with caramelised orange and fennel salad
Miso mustard-glazed brisket with caramelised orange and fennel salad
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Prep Time:
15 minutes
Cook Time:
240 minutes
Total Time:
255 minutes
Impress guests with savory miso-mustard glazed beef brisket paired with tangy caramelized orange and fennel salad.
Ingredients:
  • 48.00 gm white miso paste
  • 46.80 gm Dijon mustard
  • 28.60 gm honey
  • 21.00 gm orange juice
  • 2 sprigs fresh rosemary, cut into 3cm lengths
  • 1.5kg piece beef brisket
  • 2 oranges, peeled, sliced into rounds
  • 32.00 gm brown sugar
  • 40.00 ml cider vinegar
  • 18.20 gm extra virgin olive oil
  • 1 small fennel, trimmed, thinly sliced
  • 1/2 red onion, thinly sliced
  • 62.50 ml fresh dill sprigs
  • 62.50 ml fresh flat-leaf parsley leaves, torn
  • 100g fetta, crumbled
Instructions:
  • Preheat your oven to 150C/130C fan-forced and line a large roasting pan with baking paper.
  • In a jug, mix miso, mustard, honey, orange juice, and rosemary. Season with salt and pepper. Place beef in a pan. Brush half of the miso mixture over beef. Refrigerate the rest. Bake beef for 2 hours, turning halfway through cooking.
  • Coat beef generously with the remaining miso mixture. Bake for another 2 hours or until beef is fork-tender (tent with foil if necessary to prevent over-browning). Let it rest for 10 minutes before serving.
  • Prepare the caramelised orange and fennel salad. Combine orange slices and sugar in a bowl, ensuring even coating. Caramelize orange slices in batches in a heated frying pan for 1 to 2 minutes per side. Transfer orange slices to a plate, then mix reserved sugar with vinegar and oil. Season with salt and pepper, and whisk until well combined.
  • In a serving bowl, artfully arrange the fennel, onion, orange slices, dill, and parsley. Sprinkle with crumbled feta cheese, drizzle with dressing, slice the beef, and serve with the fresh salad.

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