A Brisket from Frankie Fenner

The food world seems to be gravitating toward the centre of Cape Town and one of the newest additions is Frankie Fenner Meat Merchants on Metal Lane – when you see number 8 Kloof Street you’re in the right place.

These conscious foodies, Andy and Nicole Fenner (@JamieWhoSA and @TheLazyFoxes) and Shaun and Daniella Bond (@shaunfrancbond), have brought free range and organically produced meat to your door, well almost.

The order process really is simple: visit their web site www.ffmm.co.za, peruse their stock list, (wipe saliva off keyboard), email your selection and pop passed the shop for a coffee while you pick up your order. And if you’re a whimsical sort, feel free to give them a visit and see what’s on offer. Cured meats, artisan sausages, biltong; and farm fresh eggs and butter can all be found in the leather-clad fridge.

Part of the Frankie Fenner ethos is to inspire people to start using lesser known cuts of meat and get back to basics with what they eat. Short rib, brisket and beef shin are just a few of the cuts that have gone out of favour but that are still packed with flavour and character. Andy is often at the shop and is happy to give you some ideas on how to cook your new found cut.  The following recipe is one of his that we tried out and we’ve all been converted.

Ingredients:

1,4 kg free range boneless brisket, preferably from FFMM

4-5 stems of rosemary, chopped into 2,5cm pieces

8-10 Anchovies

1 bulb of garlic

salt and pepper to taste

olive oil

500ml beef stock

Method:

Heat oven to 180 ° C

Pierce holes into the brisket and push a clove of garlic with a rosemary stem wrapped in an anchovy into each incision.

Season with salt and pepper and drizzle with anchovy oil and some olive oil until the brisket is glossy.

Place in oven for 20minutes.

Reduce heat of oven to 150° C

Pour the beef stock into the dish and seal tightly with foil before placing back into the oven for a minimum of 2½  hours or until the meat starts to fall apart. We would recommend a total of 4 hours cooking time for the best result.

Enjoy on a slice of fresh Ciabatta or a side salad.