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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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"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.

Lebanese-style snapper

"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."

Veal carpaccio with ruby grapefruit and celery salad


You'll need

12 1cm-thick slices veal girello (eye round) 1 celery heart 2 ruby grapefruit, segmented 2 spring onions ½ cup extra-virgin olive oil 2 tsp celery seeds ½ tsp cumin seeds 1 tsp chilli flakes

Method

  • 01
  • Working with one piece at a time, place veal slices between pieces of plastic wrap, and, using the flat side of a meat mallet, pound until paper thin.
  • 02
  • Using a mandolin or sharp knife, thinly slice celery heart lengthways and spring onions widthways, then place both in a bowl with and grapefruit segments and gently combine.
  • 03
  • Place spices in a mortar, and, using a pestle, pound until finely crushed, then add 1 tbsp sea salt and combine well.
  • 04
  • Place veal in a single layer on 6 plates, top with ruby grapefruit and celery salad. Sprinkle with spice mixture, drizzle with extra-virgin olive oil and serve immediately.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

A lighter pink wine made from pinot noir or gamay grapes.

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