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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."

Pistachio torrone


Torrone is Italian nougat; it's quite hard, unlike the typically softer French version.

You'll need

440 gm (2 cups) white sugar 350 gm (1 cup) liquid glucose 125 ml (½ cup) honey 2 eggwhites 1 tsp vanilla extract 125 gm peeled pistachios 3 sheets confectioner’s rice paper (see note)

Method

  • 01
  • Combine sugar, glucose and honey in a large heavy-based saucepan and stir over low heat until sugar dissolves. Increase heat to high and cook until syrup reaches 130C on a sugar thermometer.
  • 02
  • Using electric beaters, whisk eggwhites to a firm peak, then slowly pour in half the syrup and whisk to combine, add vanilla and continue whisking on low. Meanwhile, return remaining syrup to heat and cook until mixture reaches 154C on a sugar thermometer. Slowly add to eggwhite mixture and whisk until thick and glossy. Stir through pistachios.
  • 03
  • Line the base of an 18cm x 18cm cake tin with rice paper. Spoon in torrone mixture, smooth top using a palette knife, then cover with a sheet of rice paper. Cool, then using a large knife cut torrone into pieces and serve. Torrone will keep in an airtight container for up to three weeks.

Note Confectioner's rice paper is available from David Jones Foodhalls, health food stores and select delicatessens.


At A Glance

  • Serves 36 people
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At A Glance

  • Serves 36 people

Featured in

May 2007

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