BEEF BRISKET WITH BOURBON BARBECUE SAUCE & SLAW
Serves 8
RICH, SUCCULENT BRISKET AND CRUNCHY, ZESTY SLAW ARE THE PERFECT FLAVOUR COMBINATION
1 tbsp garlic salt
2 tsp onion powder
3 tsp sweet paprika
1 tsp white pepper
½ tsp ground sea salt
2kg beef brisket, tail end 1 tbsp olive oil
Warm Greek pita bread &
garlic dip, to assemble Roasted brussels sprouts,
to serve
Bourbon barbecue sauce
¼ cup tomato sauce ¼ cup bourbon
2 tbsp red wine vinegar 2 tbsp golden syrup ¼ cup water
Slaw
⅓ cup whole egg mayonnaise
2 tbsp apple cider vinegar
3 tsp seeded mustard
2 tsp honey
1 tbsp water
150g cavolo nero (Tuscan kale), thinly sliced
450g white cabbage, trimmed, thinly sliced
2 pink lady apples, shredded on julienne slicer
½ cup toasted pine nuts
½ cup grated parmesan
Dried chilli flakes, to serve
1. Preheat oven to 180°C. Combine garlic salt, onion powder, paprika, pepper and salt. Rub all over brisket. Heat olive oil in a large, flameproof, heavy based roasting pan over medium to high heat. Add beef and cook about 4 minutes per side or until browned.
2. Pour in 1 cup water. Cook in oven, uncovered, for 30 minutes. Reduce heat to 140°C. Cover with a wet piece of baking paper, then with a large sheet of foil and seal around sides of pan. Return to oven for 4 hours or until tender, when meat can be pulled apart.
3. Set aside to cool slightly in juices. Transfer meat to a plate.
Drain pan juices into a large jug and reserve. Pour and spoon off fat layer to leave meat juices.
4. To make bourbon barbecue sauce, combine ¾ cup reserved pan juices, tomato sauce, bourbon, vinegar, syrup and water in a saucepan. Bring to the boil. Boil for about 10 minutes or until thickened slightly. Dilute sauce with more water if preferred.
5. To make slaw, combine mayonnaise, vinegar, mustard, honey and water in a small blender. Season. Blend until combined. Combine cavolo nero, cabbage, apple, pine nuts, parmesan and dressing. Sprinkle with chilli flakes.
6. To serve, carve meat into slices or pull apart with two forks to shred if you prefer. Spread half the warm Greek pita with garlic dip, top with beef, drizzle with bourbon sauce and top with slaw. Serve with brussels sprouts roasted in olive oil.
THIS PAGE, ABOVE LEFT, FROM TOP: Japanese shirokaratsu dish,
$19/large, ‘Arabesque’ side plate, $55, both Road Less Taken. Napkin in
Sage, $44.95/set of 3, The Lost And Found Department. All other props, stylist’s own. THIS PAGE, BOTTOM, FROM LEFT: ‘Rendez-vous’ glass,
$59.95/set of 6, Cristal D’Arques. ‘Mansion’ stemless flutes, $39.95/set of 6, Maxwell & Williams. OPPOSITE PAGE, CLOCKWISE FROM TOP LEFT:
Vintage board, $295, The Lost And Found Department. Japanese shirokaratsu
dish, $19/large, Japanese bowl, $17.95, ‘Arabesque’ side plate, $55, all Road Less Taken. Napkins in Sage, $44.95/set of 3, The Lost And Found Department. Vintage forks, $55/set of 6, The Bay Tree. ‘Rendez-vous’ old-fashioned glasses, $59.95/set of 6, Cristal D’Arques. ‘Mansion’ stemless flute, $39.95/set of 6, Maxwell & Williams. All other props, stylist’s own. Stockists, page 196 >