Prep
20m
Cook
8h
Total
8h 20m
Ingredients
Method
Turn cooking mode on
1.
Rub the brisket all over with the Nando’s spice rub and a little olive oil.
1.2 kg Beef brisket
25 g Nando’s Peri-Peri rub
1 tbsp Olive oil
2.
Heat a heavy, ovenproof pot and sear the meat until well browned on all sides.
3.
Lift the brisket out, then add the onion and garlic to the same pot and cook for a minute until fragrant.
1 Onion
3 cloves Garlic
4.
Stir in the Peri-Peri sauce, beef stock and lime juice, scraping up the browned bits from the base.
250 ml Nando’s Peri-Peri sauce
200 ml Beef stock
1 Lime
5.
Nestle the brisket back in, spoon some of the sauce over the top, cover tightly and cook in the oven at 120°C for about 8 hours until the meat is easy to pull apart but still holds its shape.
6.
Once cooked, lift the brisket out carefully onto a plate and rest it for 20 minutes.
7.
Skim the fat from the sauce and reduce it a little on the hob until glossy and thick enough to spoon over the meat.
8.
Pour some over the brisket to glaze, keeping the rest on the side for serving.
For the coleslaw:
1.
Toss the red cabbage, carrot and coriander in a bowl.
1/4 Red cabbage
2 Carrots
1 bunch Coriander
2.
Mix in the Perinaise and lime juice, then season with salt and black pepper.
3 tbsp Nando’s Perinaise
1 Lime
Salt
Black pepper
3.
Serve the whole glazed brisket on a warm platter with the coleslaw alongside.
4.
Garnish with sliced red chilli, fresh coriander and an extra squeeze of lime, then carve the meat at the table.
Red chilli
Fresh coriander
5.
Alternatively, shred the meat back into the braising liquid like a Birria mix and enjoy inside tacos, wraps or sliders!
For
6
M
I
For the brisket
1.2
kg
Beef brisket, left whole and trimmed
25
g
Nando’s Peri-Peri rub, heat level of your choice
250
ml
Nando’s Peri-Peri sauce
3
cloves
Garlic, minced
1
Onion, sliced
200
ml
Beef stock
1
tbsp
Olive oil
1
Lime, juice of
Fresh coriander, to garnish
Red chilli, sliced, to garnish
For the coleslaw
1/4
Red cabbage, finely shredded
2
Carrots, grated
1
bunch
Coriander, small, chopped
3
tbsp
Nando’s Perinaise
1
Lime, juice of
Salt
Black pepper
Carve it into slices with spicy rice, or shred the meat back into the braising liquid like a Birria mix and enjoy inside tacos, wraps or sliders!
Only visible to you
Made it?
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Prep
20m
Cook
8h
Total
8h 20m
Ingredients
Method
Turn cooking mode on
1.
Rub the brisket all over with the Nando’s spice rub and a little olive oil.
1.2 kg Beef brisket
25 g Nando’s Peri-Peri rub
1 tbsp Olive oil
2.
Heat a heavy, ovenproof pot and sear the meat until well browned on all sides.
3.
Lift the brisket out, then add the onion and garlic to the same pot and cook for a minute until fragrant.
1 Onion
3 cloves Garlic
4.
Stir in the Peri-Peri sauce, beef stock and lime juice, scraping up the browned bits from the base.
250 ml Nando’s Peri-Peri sauce
200 ml Beef stock
1 Lime
5.
Nestle the brisket back in, spoon some of the sauce over the top, cover tightly and cook in the oven at 120°C for about 8 hours until the meat is easy to pull apart but still holds its shape.
6.
Once cooked, lift the brisket out carefully onto a plate and rest it for 20 minutes.
7.
Skim the fat from the sauce and reduce it a little on the hob until glossy and thick enough to spoon over the meat.
8.
Pour some over the brisket to glaze, keeping the rest on the side for serving.
For the coleslaw:
1.
Toss the red cabbage, carrot and coriander in a bowl.
1/4 Red cabbage
2 Carrots
1 bunch Coriander
2.
Mix in the Perinaise and lime juice, then season with salt and black pepper.
3 tbsp Nando’s Perinaise
1 Lime
Salt
Black pepper
3.
Serve the whole glazed brisket on a warm platter with the coleslaw alongside.
4.
Garnish with sliced red chilli, fresh coriander and an extra squeeze of lime, then carve the meat at the table.
Red chilli
Fresh coriander
5.
Alternatively, shred the meat back into the braising liquid like a Birria mix and enjoy inside tacos, wraps or sliders!
For
6
M
I
For the brisket
1.2
kg
Beef brisket, left whole and trimmed
25
g
Nando’s Peri-Peri rub, heat level of your choice
250
ml
Nando’s Peri-Peri sauce
3
cloves
Garlic, minced
1
Onion, sliced
200
ml
Beef stock
1
tbsp
Olive oil
1
Lime, juice of
Fresh coriander, to garnish
Red chilli, sliced, to garnish
For the coleslaw
1/4
Red cabbage, finely shredded
2
Carrots, grated
1
bunch
Coriander, small, chopped
3
tbsp
Nando’s Perinaise
1
Lime, juice of
Salt
Black pepper
Carve it into slices with spicy rice, or shred the meat back into the braising liquid like a Birria mix and enjoy inside tacos, wraps or sliders!
Only visible to you
Made it?
Cancel
