GT tableware

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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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).

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.

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."

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Mustard fruits


You'll need

1 tsp yellow mustard seeds 1 tsp coriander seeds 330 gm (1½ cups) white sugar 60 ml (¼ cup) white wine vinegar 2 tsp hot English mustard 6 small fresh bay leaves 100 gm each dried pears and dried peaches 100 gm dried wild figs, softened in boiling water for 20 minutes, drained

Method

  • 01
  • Wrap spices in muslin, tie securely with kitchen string and set aside. Combine sugar, vinegar, mustard, 1 tsp sea salt and 125ml water in a saucepan and cook, stirring over medium heat, until sugar dissolves. Add muslin bag and bay leaves and bring to the boil. Cook until reduced to 1½ cups (10-15 minutes). Add dried fruit, return to the boil and cook until fruit is soft and translucent (5-10 minutes). Spoon into a sterilised 1 litre-capacity jar, seal with a lid and invert until cooled to room temperature. Mustard fruits will keep in refrigerator for up to 3 months.

At A Glance

  • Serves 10 people
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Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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At A Glance

  • Serves 10 people

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