Beef Brisket with Celeriac Remoulade

Featuring Newman’s Own® Texas Style Rub for Brisket

Serves: 6-8
Preparation time: 20 minutes
Cooking time: about 5 hours


2 kg beef brisket
85 g Newman’s Own Texas Style Rub for Brisket
100 ml cold water

For the celeriac remoulade:
450 g peeled celeriac
juice 1 lemon
4 tbsp mayonnaise

2 tbsp crème fraîche
2 tbsp Dijon mustard
2 tbsp freshly chopped parsley

6-8 large bread rolls


1. Preheat the oven to 150°C (130°C fan), Gas Mark 2.Stand the brisket in a roasting tin and apply the rub all over the beef.

2. Pour 100ml cold water into the base of the tin and cover tightly with foil.

3. Cook low and slow, basting occasionally, for about 5 hours until tender. When tender, cover with foil and allow to rest for 30 minutes.

4. Meanwhile, make the remoulade. Coarsely grate the celeriac or use a food processor to make thick a shred. Place in a bowl and add the lemon juice. Stir in all the remaining ingredients and leave to stand for at least 30 minutes.

5. Slice the beef into thin slices and serve in rolls with watercress and a generous helping of the remoulade.

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