Make the most of a brisket's fat cap with this crispy crackling recipe
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 25 minutes |
| Serves | 4 |
| Cuisine | Other |
| Diet | High-protein |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6. Line a baking tray with baking paper.
To make the beef crackling, place the strips of fat in a cold pan and bring up to medium heat to render the excess fat. After 5 minutes, remove the strips from the pan and lay them on the baking tray. Place in the oven for approx. 10-15 minutes, or until golden brown and bubbles have formed on top.
To make the salt, zest half the lemon. Place the zest in a mortar along with the chilli flakes and fennel seeds. Grind with a pestle until smooth, then add the salt and grind together until the salt changes colour.
Once the crackling has been removed from the oven, allow the pieces to cool on a cooling rack.
Serve the crackling with a sprinkle of the lemon-fennel salt.
