SLOW-COOKED BRISKET SALAD WITH A SWEETAND-SOUR DRESSING

“Brisket is a popular choice for an Ashkenazi family gathering, while lamb would be the Sephardi preference. As it’s hot in December when Hanukkah is celebrated, I’ve used brisket in a salad. Lamb would work well, too.”

Serves 6 to 8

EASY

Preparation: 1 hour Cooking: 2½–3 hours boneless brisket of beef 1–1.5 kg sea salt and freshly ground black pepper, to taste onion 1, chopped garlic 2 cloves, smashed carrots 2, chopped celery leaves a generous handful parsley a few sprigs, chopped bay leaves 1–2 hot beef stock 4 cups sweet red wine ½ cup

For the sweet-and-sour dressing, whisk: orange juice ½ cup lemon juice ¼ cup red wine vinegar 2T honey 2T ground ginger ¼t ground cinnamon ¼t garlic 1 clove, crushed sea salt and freshly ground black pepper, to taste

For the salad: dried cranberries 50 g sweet red wine 2T celery 2 sticks, finely chopped carrots 1–2, finely chopped spring onions 1 bunch, finely chopped flaked almonds 30 g, lightly toasted

For serving: parsley 10 g, finely chopped baby gem lettuces 2–3 olive oil 3–4 T

1 Season the meat and line a heavy casserole dish with baking paper. Add a layer of onion, garlic, carrots and celery leaves. Add the brisket, parsley and bay leaves. Pour over the hot stock and wine. Place a sheet of baking paper on top and cover tightly. Bake at 150°C for 2½– 3 hours until very tender. 2 Remove the brisket from the broth. (Freeze the broth for soups or casseroles.) Allow the brisket to cool slightly, then shred. Mix with the dressing and turn onto a suitable platter. 3 To make the salad, pour boiling water over the cranberries. Drain, then soak in the red wine until needed. Mix the celery, carrot and spring onions and sprinkle over the brisket. Sprinkle over the soaked cranberries and almonds. Check the seasoning. 4 Sprinkle over the finely chopped parsley and tuck in the baby gem lettuce leaves – they’re good for scooping up the salad. Drizzle with olive oil and serve at room temperature. HEALTH-CONSCIOUS, DAIRY-FREE, WHEAT- AND GLUTEN-FREE

WINE: Cederberg Merlot Shiraz 2018

“Because Hanukkah falls in summer in SA, I’ve used the traditional brisket in a salad. Lamb would work too”