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12-hour barbecue beef brisket

"Texas is world-renowned for barbecuing a mean brisket, the flat and fatty slab of meat, cut from the cow's lower chest," says Stone. "Cooking a simply seasoned brisket low and slow on a smoker (or kettle barbecue when barbecuing at home), gradually rendering the gummy white fat while simultaneously infusing smoky flavour into the meat, is a labour of love. Although time-consuming, briskets are not difficult to cook. And while you'll note that this one takes a whopping 12 hours to cook, don't be alarmed if your brisket needs another hour or so - this timing is an approximation, and greatly depends on the size of your brisket and heat of your barbecue." The brisket can also be cooked in an oven (see note).

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Coleslaw

"Store-bought and pre-cut coleslaws, and bottled dressings have given the humble slaw a lacklustre rep over the years," says Stone. "Taking a little time (just 10 minutes!) to whip one up yourself reminds us why this salad became popular in the first place. This creamy, crunchy coleslaw comes together in a pinch and can be piled atop a thick piece of brisket or served as a side."

Adriano Zumbo: Gianduja Christmas crackers


You'll need

75 gm caster sugar 15 gm liquid glucose 55 ml pouring cream 1/3 gelatine leaf (titanium strength), softened in cold water for 5 minutes 35 gm unsalted butter, coarsely chopped 1 kg dark chocolate (70% cocoa solids), melted To decorate: gold leaf (optional)   Gianduja rice pops 30 gm rice puffs (see note) 160 gm caster sugar 200 gm dark chocolate (70% cocoa solids), finely chopped 100 gm gianduja chocolate, finely chopped (see note) 30 gm popping lollies, such as Pop Rocks (see note) 6 cherries, pitted and halved   Chocolate mousse sabayon 150 ml pouring cream 150 gm egg yolks (about 8) 100 gm caster sugar 230 gm dark chocolate (55% cocoa solids), finely chopped 100 gm dark chocolate (70% cocoa solids), finely chopped 660 ml pouring cream, whisked to soft peaks

Method

  • 01
  • Combine sugar, glucose and 30ml water in a saucepan and stir over medium-high heat until sugar dissolves. Brush down sides of pan with a wet pastry brush, then bring to the boil and cook until dark caramel (8-10 minutes). Meanwhile, warm cream in a separate saucepan over medium heat. Add to caramel (be careful as mixture will spit), stir to combine. Squeeze excess water from gelatine, stir into caramel, remove from heat, add butter, stir to combine. Stir through ½ tsp sea salt flakes, refrigerate until cooled completely (15-20 minutes).
  • 02
  • For gianduja rice pops, preheat oven to 180C. Spread rice puffs on an oven tray and bake until toasted (2-3 minutes). Combine sugar and 40ml water in a small saucepan and stir over medium-high heat until sugar dissolves, brush down sides of pan with a wet pastry brush, then bring to the boil and cook until dark caramel (8-10 minutes). Stir through rice puffs with an oiled spoon, spread on a lightly oiled tray, then cool completely, finely chop and set aside.Meanwhile, melt dark chocolate in a heatproof bowl placed over a saucepan of simmering water, stir through gianduja until melted, then stir through pop rocks and rice puff mixture. Half-fill lightly oiled ice cube trays with gianduja rice pops, forming a well in centre, pipe in a little butter caramel (you may have a little left over) and top with a cherry half. Fill with remaining gianduja rice pops, refrigerate until firm (20-30 minutes), then unmould.
  • 03
  • Meanwhile, for chocolate mousse sabayon, combine cream, yolks and sugar in a small saucepan and whisk to combine. Whisk continuously over low heat until mixture reaches 85C on a sugar thermometer (5-7 minutes). Transfer to an electric mixer and whisk until cooled to room temperature (5-7 minutes). Meanwhile, melt both chocolates in a heatproof bowl over a saucepan of simmering water, then cool to 45C on a sugar thermometer. Fold through whipped cream, then fold in cooled yolk mixture, transfer to a piping bag (no nozzle).
  • 04
  • Line twelve 5cm-diameter, 10cm-high cylinder moulds (see note) with baking paper and place on a tray lined with baking paper. Half-fill each mould with chocolate mousse sabayon, push a piece of gainduja rice pop vertically into each, pipe in enough chocolate mousse sabayon to fill to tops and freeze until firm (1-1¼ hours), then unmould and freeze until required.
  • 05
  • Cut twelve 10cm x 21cm pieces of acetate (see note) and place on a work surface. Working with one piece of acetate at a time, spread a 2mm-thick layer of melted chocolate with a palette knife, set aside stand until starting to set (2-3 minutes), then wrap around a chocolate mousse cylinder, chocolate-side inward. Refrigerate until chocolate is well set (8-10 minutes), remove acetate and refrigerate until required.
  • 06
  • Thickly brush insides of 24 silicone patty cases with most of remaining chocolate, freeze until well set, peel away silicone and refrigerate chocolate cases until required. Brush underside of chocolate cases with a little more melted chocolate, attach to each end of chocolate-coated cylinders, decorate with gold leaf, refrigerate until required. Crackers can be made up to 3 days ahead.
Note Rice puffs are available from the cereal section of supermarkets. Gianduja chocolate is available from Simon Johnson, The Essential Ingredient and select delicatessens. Popping lollies are available from The Essential Ingredient but need to be ordered. If cylinder moulds are unavailable, substitute tall drinking glasses of similar dimensions. Oil bases and sides well, line sides with baking paper and follow recipe. To unmould, dip bases of glasses in hot water to loosen. Acetate is available in sheets from art supply stores; you’ll need the thin flexible sheets.

This recipe is from the December 2009 issue of Australian Gourmet Traveller magazine.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

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