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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).

Prego rolls

"This is a Mozambican specialty and one of the foods that changed my life in terms of African cuisine," says Duncan Welgemoed. "The best spot to get a prego roll in South Africa is the Radium Beerhall. It's run by my godfather, Manny, and is the oldest pub in Jo'burg. The meats are grilled out the back by Mozambican staff and are still done the same way today as they were 30 years ago." Start this recipe a day ahead to marinate the beef.

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"This dish is Lebanese-peasant done fancy with all the peasant-style flavours you'll find in Lebanese cooking, but with a beautiful piece of fish added," says Bacash. "The trick to not overcooking fish is to be aware that it cooks from the outside inwards and the centre should only cook until it's warm, not hot. If it gets hot in the middle, it will become overcooked from the residual heat. It takes a little practise getting to know this - be conscious of the inside of the fish and not the outside. Until you get it right, you can always get a little paring knife and peek inside the flesh when you think it's ready; it won't damage it too much."

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."

Shane Osborn: Agen prunes with thyme financières and orange and Cognac Chantilly


You'll need

½ orange, finely grated rind and juice only ½ lemon, finely grated rind only 1 English breakfast tea bag 2 star anise ½ cinnamon quill 1 fresh bay leaf 185 gm Agen prunes (see note)   Thyme financières 125 gm butter, coarsely chopped 110 gm eggwhite (about 2 eggs) 60 gm pure icing sugar, sieved 40 gm honey 45 gm plain flour 45 gm almond meal 2 tsp thyme leaves   Orange and Cognac Chantilly 400 ml thickened cream 1 tbsp pure icing sugar, sieved 2 oranges, finely grated rind only 20 ml Cognac

Method

  • 01
  • Combine juice, rinds, tea bag, spices, bay leaf and 750ml water in a saucepan over medium heat, bring to a gentle simmer, cook until infused (8-10 minutes). Remove tea bag, add prunes, simmer for 10 minutes, set aside.
  • 02
  • For thyme financières, cook butter in a saucepan over medium heat until nut brown (4-6 minutes), set aside to cool. Whisk eggwhite in an electric mixer until starting to foam (1-2 minutes), gradually add sugar, then honey. Combine well, add flour, almond meal and thyme, then gradually add melted butter in a thin stream until a thick batter is formed. Refrigerate for 1 hour to rest. Meanwhile, preheat oven to 180C. Divide mixture among eight patty-case-lined, 80ml-capacity muffin tray moulds, smooth tops and bake until golden or until a skewer withdraws clean (10-15 minutes). Set aside, keep warm.
  • 03
  • For orange and Cognac Chantilly, whisk cream, sugar and rind in a chilled electric mixer bowl until soft peaks form (1-2 minutes), then whisk in Cognac. Serve immediately with financières and prunes.
Note Agen prunes, from Agen in France, are available from select delicatessens. If unavailable, substitute other pitted prunes.

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

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Small glass of Armagnac.

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