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"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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Neil Perry's classic fried rice


You'll need

60 ml (¼ cup) peanut oil 4 green king prawns, peeled, cleaned and roughly chopped 2 eggs, lightly beaten 2 garlic cloves, finely chopped 2 tsp finely chopped ginger 150 gm Chinese-style barbecue pork char siu (see note), roughly chopped 555 gm (3 cups) cooked rice 1 tbsp light soy sauce 1 tbsp yellow bean soy sauce 1 tsp white sugar 2 tsp oyster sauce 1 tsp sesame oil 3 green onions, cut into julienne

Method

  • 01
  • Heat a wok until just smoking. Add 1 tbsp of peanut oil and, when hot, stirfry prawns until just cooked, then remove.
  • 02
  • Reheat the wok, add the eggs and move them around the wok gently until just set. Turn the egg out onto a plate and roughly chop with your wok spoon.
  • 03
  • Wipe the wok clean and reheat with the remaining peanut oil until just smoking. Add the garlic and ginger and stirfry until fragrant, then add the pork and cook for 1 minute. Add rice and stirfry for another minute, then return the prawns to the wok. Add the soy sauces, sugar, oyster sauce, sesame oil and ½ tsp sea salt, and stirfry until the rice is coated with sauce. Add the egg and green onion and toss together. Transfer to a serving bowl and sprinkle with freshly ground white pepper to serve.

NoteNeil Perry makes his own Chinese-style barbecue pork, also known as char siu. You can find the recipe in his book or, alternatively, it's available from Chinese barbecue shops.


This recipe is from Neil Perry's cookbook Balance and Harmony: Asian Food (Murdoch Books, $125, hbk).


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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