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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).

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."

Gourmet Traveller Signature Collection tableware by Robert Gordon

We’ve teamed up with pottery house Robert Gordon to create a range of tableware – introducing the Gourmet Traveller Signature Collection.

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A centrepiece of stir-fried lobster with garlic stems or Neil Perry’s stir-fried beef with Sichuan peppercorns and sweet bean sauce? Whichever you choose, our online collection of 22 wok-tossed recipes is bound to cause a stir.

Rhubarb pies and lavender ice-cream


You'll need

  Pie filling 1kg (about 2½ bunches) rhubarb, washed and cut into 2cm pieces 250 gm caster sugar, plus extra for dusting   Pastry 400 gm butter, softened 200 gm icing sugar 2 eggs, 1 lightly beaten 500 gm (3 1/3 cups) plain flour, plus extra for rolling   Lavender ice-cream 8 egg yolks 140 gm caster sugar 340 ml milk 340 ml pouring cream ¼ bunch fresh lavender

Method

  • 01
  • For lavender ice-cream, using an electric mixer, whisk egg yolks and sugar for 2-3 minutes on high speed until pale. Meanwhile, combine milk, cream and lavender in a heavy-based saucepan, bring to the boil over medium heat, then pour over egg yolk mixture, whisking to combine. Transfer to a clean saucepan, then cook over low heat, stirring continuously until mixture coats the back of a spoon. Strain into a bowl placed over ice, then stir occasionally until chilled. Freeze in an ice-cream machine according to manufacturer’s instructions. Makes about 1 litre.
  • 02
  • Combine rhubarb and sugar in a medium heavy-based saucepan. Cook over low heat for 3 minutes or until moisture appears, then cook, stirring occasionally, over medium heat for 35-40 minutes or until thick. Cool and set aside.
  • 03
  • For pastry, using an electric mixer beat butter and sugar for 4 minutes or until pale, add unbeaten egg and mix to combine, then fold through flour until pastry just comes together. Turn pastry onto a floured surface, then gently knead until smooth. Do not over-work. Wrap in plastic wrap and refrigerate for 1 hour or overnight.
  • 04
  • Preheat oven to 160C. Roll out pastry to 5mm thick on a lightly floured surface, then cut out six strips to line the sides, six 5cm diameter circles to line the bases and six 9cm-diameter circles for the lids. Refrigerate pie lids until required, then line bases and sides of six ½ cup-capacity individual pie tins or muffin moulds, pressing edges with your fingers to seal, leaving a 5mm lip above edges of tins. Blind bake for 20 minutes or until golden, remove baking paper and pastry weights, brush inside of cases with beaten egg to seal, then bake for another 5 minutes. Set aside.
  • 05
  • Increase oven to 170C. Spoon 1/3 cup rhubarb mixture into pie shells, brush edges with beaten egg and place pie lids on top, pressing down edges gently using a fork. Brush lids with beaten egg and scatter with caster sugar. Bake for 20 minutes or until golden, stand for 5 minutes, then carefully remove from tins and place on serving plates. Serve with lavender ice-cream.

One of the most enduring memories of my time in France is the lavender fields behind Roger Vergé's restaurant Le Moulin de Mougins and the lavender ice-cream he made. - Jeremy Strode, Bistrode

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jul 2007

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