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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.

Peach and orange puddings with orange-blossom syrup


You'll need

½ orange, unpeeled, coarsely chopped 3 eggs, separated 100 gm raw caster sugar, plus extra for dusting 110 ml milk 20 gm butter, melted, plus extra for brushing 10 ml Cointreau 1 tsp orange-blossom water 150 gm (1 cup) self-raising flour, sieved 50 gm almond meal 1¼ tsp baking powder 1 tsp ground ginger 200 gm glacé peaches, coarsely chopped, plus extra to serve (see note) To serve: glacé clementine (optional, see note) To serve: fresh peach wedges and thick natural yoghurt   Orange-blossom syrup 250 gm caster sugar 3 oranges, juice only 3 tsp orange-blossom water, or to taste

Method

  • 01
  • Place orange in a saucepan of cold water, bring to the boil over medium-high heat and cook until orange is very tender (15-20 minutes). Drain well, process in a food processor until smooth, set aside.
  • 02
  • Preheat oven to 180C. Whisk yolks and sugar in an electric mixer until thick and pale (2-3 minutes), then stir in milk, butter, puree, Cointreau and orange-blossom water. Stir in flour, almond meal, baking powder and ginger until smooth and combined.
  • 03
  • Divide glacé peaches among the bases of six buttered and sugared 165ml-capacity metal moulds. Whisk eggwhite and a pinch of salt in a separate bowl until firm peaks form (3-4 minutes), then fold into batter. Spoon into prepared moulds, filling to 1cm below tops (there may be a little left over). Place in a roasting pan lined with a tea towel, fill pan with hot water to halfway up sides of moulds, cover whole pan with foil and bake until risen, golden and cooked through (35-40 minutes). Stand in pans for 5 minutes, then run a small knife around sides of moulds and invert onto a tray lined with baking paper.
  • 04
  • Meanwhile, for orange-blossom syrup, combine sugar and 100ml water in a saucepan and stir over medium-high heat until sugar dissolves. Cook, brushing down sides of pan with a wet pastry brush to prevent sugar crystals forming, until light caramel (6-7 minutes), remove from heat and gradually add orange juice (be careful as mixture may spit). Return to heat, stir to combine, then simmer until syrupy (5-6 minutes). Remove from heat, stir in orange-blossom water and set aside.
  • 05
  • Serve puddings warm or at room temperature, topped with extra glacé peach and clementine, drizzled with orange-blossom syrup, with fresh peach wedges and yoghurt.

Note Glacé peaches and clementines are available from David Jones food halls and select delicatessens.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Fresh young moscato.

Featured in

Dec 2009

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