Brisket Flour

Introduction & Inspiration

Transformed from leftover meat, this savoury brisket flour boasts ideal consistency for baking buns, making pie bases or coating ingredients. To achieve a fine powder you can use a coffee grinder. For a coarse powder, simply leave as is.

The process to make this 'flour' is quick and easy, so why not give this a try the next time you're baking in the kitchen?

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

Less than one hour

Serving Size

1 x 200g pot of Brisket Flour

Main Ingredients:

500g Brisket Joint - Slow Cooker Leftovers

Recipe Instructions

Cook the brisket in the slow cooker as per the recipe instructions.

Place any leftover meat in an airtight glass container and refrigerate overnight.

The Next Day

Pre heat your oven to 150c.

Add the brisket to a food processor. Whizz the meat up until you obtain a fine crushed up meat.

Line 2 or 3 baking trays with greaseproof paper and then pour the brisket bits onto the trays and spread out evenly.

Place all the baking trays in the oven and cook for 20 minutes then bring out and use a spatula to turn over the brisket bits and check on how dry they're getting. The brisket should still feel moist/damp when you touch it with your hands.

Place the trays back in the oven and cook for a further 20 minutes and then remove from the oven and check again. If you touch the meat bits now and they feel dry, you know the meat is cooked enough. Should the bits still feel a little moist, use the spatula or your hands and give the meat a mix on the baking trays.

Place the trays back in the oven for a further 10 minutes (only if needed). If you touch the meat bits now and they feel dry, you know the meat is cooked enough. If there is still a little moisture sensation, then add back to the oven for 5 minutes at a time and then check.

Once the brisket bits are cool, add them to a coffee grinder (in batches) and blend until they turn into a fine powder. The coarse version of the brisket flour is also great to use as is for certain recipes, so it's worth trying both textures out.

Place the brisket flour in an airtight container and store it in the fridge until you are ready to use it.

Tips

A coffee grinder works perfectly to turn the brisket crumbs into a fine powder (if required), if you happen to have one handy. The coarse version of the brisket flour also work very well in certain recipes, so it's worth trying both textures out.

Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free.

Use the Recipe Search functionality on the website to discover how to incorporate brisket flour into various dishes.

1g brisket flour is equivalent to 4.5g~ raw brisket.

Video

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