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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 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."

Jammy citrus roly poly


You'll need

350 gm (2 1/3 cups) self-raising flour 2 tbsp caster sugar 120 gm cold butter, coarsely chopped Finely grated rind 2 oranges and 1 lemon (see note) 175 ml buttermilk, plus extra for brushing To serve: Thick cream or vanilla ice-cream 4 oranges 2 lemons 6 mandarins 220 gm white sugar 60 ml (¼ cup) lemon or orange liqueur

Method

  • 01
  • For citrus jam, peel and segment oranges and lemons over a bowl to catch juices, then squeeze any remaining juice from pulp, reserving seeds. Peel and segment 2 mandarins, removing seeds, and reserve. Tie up orange, mandarin and lemon seeds in a small piece of muslin and set aside. Squeeze remaining mandarins, add to orange and lemon juices and measure (you’ll need 1 cup). Combine juices and sugar in a heavy-based saucepan and bring to a simmer over medium heat, stirring occasionally until sugar dissolves. Add liqueur, citrus segments and seeds to syrup and simmer for 20-25 minutes or until syrupy. Cool completely before using.
  • 02
  • Preheat oven to 180C. Sift flour, sugar and ¼ tsp salt into a bowl, add butter and rind and, using fingertips, rub in until mixture resembles breadcrumbs. Add buttermilk and stir until combined. Turn onto a lightly floured piece of baking paper and form into a 25cm log. Roll to a 27cm x 30cm rectangle and spread with two-thirds of the citrus jam, leaving a 3cm border. Brush border lightly with water, then roll up lengthways, using paper as a guide. Press lightly to seal joins, brush lightly with buttermilk, then place, seam-side down, on paper. Brush surface with buttermilk, then wrap paper over, folding to seal, and tie ends with string. Transfer to an oven tray and bake for 35 minutes or until golden. Unwrap, cut into slices and serve warm with extra citrus jam if desired and thick cream or ice-cream to the side.

Note Grate orange and lemon rinds for the pudding base before segmenting to use in citrus jam. Use blood orange when in season.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Aug 2007

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