MAKE THE MOST OF MEAT Beef up on three great cuts

Whitsunday Times - - LIFE / EASY EATING -

Brisket

Butch­ery: Also known as point-end brisket, this ver­sa­tile and flavour­some cut is made up of the mus­cles from the breast or lower chest.

Cook­ing: A well-ex­er­cised mus­cle, brisket is best suited to slow and steady cook­ing meth­ods that pro­duce a ten­der, fall-apart re­sult that can be sliced or shred­ded.

Amp up the flavour of your brisket with your favourite

2015 MER­LOT

ARO­MAS of plum, dark cherry, cas­sis, mocha and cedar. The palate is fruit fo­cused, suc­cu­lent and ap­proach­able, show­ing flavours of dry spice, plum and bram­bles, with finely struc­tured tan­nin and good length.

FOOD: Lamb cut­lets

RAT­ING: 91/100

Tangy beef rump cap with pars­ley and lemon fat­toush salad

SERVES: 6

In­gre­di­ents

800g trimmed beef rump cap (about 1.4kg untrimmed) 1 bunch as­para­gus, trimmed MARINADE:

2 tsp ba­harat spice mix, plus ex­tra for sprin­kling

1 clove gar­lic, crushed

1 tbs olive oil FAT­TOUSH SALAD:

1 bunch flat leaf pars­ley leaves, coarsely chopped 4 Roma toma­toes, de­seeded and cut into small dice 1 green cap­sicum, diced 2 pieces pita bread, cut into 2–3cm pieces, plus ex­tra bread to serve

DRESS­ING:

1 tbs olive oil

Juice of 1 lemon

2015 RIES­LING

VI­BRANT aro­mas of lemon­grass, lime, ginger, hon­ey­suckle and a touch of laven­der. The palate is lus­cious and suc­cu­lent with great in­ten­sity bal­anced by lovely fo­cused acid­ity.

FOOD: Pork cut­lets

RAT­ING: 92/100

Method

Place beef on a large tray. Mix marinade in a small bowl and brush beef with marinade.

Pre­heat a bar­be­cue to medium hot and cook beef, with the lid down, for 20 min­utes, turn­ing half­way.

Rest beef on a clean plate cov­ered loosely with foil. While beef is rest­ing, driz­zle

2016 PINOT GRIS

ARO­MAS from pear drops, peach and hon­ey­dew.

The palate has bright, vi­brant fruit char­ac­ter­is­tics, with a well-struc­tured as­sertive fin­ish.

FOOD: Fruit plat­ter

RAT­ING: 93/100 as­para­gus with a little olive oil and grill as­para­gus un­til grill marks ap­pear and as­para­gus is al­most ten­der.

Place pita pieces on a bak­ing tray, spray with oil spray and sprin­kle with pep­per and a little spice mix.

Bake in oven at 180C fan forced for 10–15 min­utes un­til crisp.

Slice beef and dress salad.

Fold crisp pita pieces through salad at the last minute; serve ex­tra pita bread on the side.

TIP: Make your own ba­harat spice mix with a com­bi­na­tion of pep­per, all­spice, cin­na­mon, cloves, nut­meg, ground co­rian­der, ground ginger. Ad­just to your own taste.

Beef rump cap.

Beef cheek.

Beef brisket.

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