thebeefloversjournal

T H E
ISSUE
02
B E E F
L O V E R S
SUMMER
2013
J O U R N A L
FREE
1
I N S I D E
Inspiring Beef Recipes,
Hot from the Chefs’
Kitchens, Page 10-21.
◆
Master the Culinary Art
of American-Style BBQ
Smoking, Page 8.
◆
Discover Brisket - The
International Star of
Slow Cooking, Page 6.
AT themainmeal.com.au our aim is to inspire you to experiment with beef in exhilarating new ways; expanding your
repertoire of beef recipes and cooking techniques. It’s with
resounding passion for the primary produce that we present
the features in this second edition of Meat & Co.
the team at: themainmeal.com.au
INTRODUCTION
03
Filled with inspirational recipes direct from the chefs’ kitchen, this issue flaunts the unsung international star of slow
cook barbecue with melt-in-the-mouth brisket recipes; to
give you the pratical 'know-how' we’ve extracted some helpful brisket cooking tips and insider knowledge from our
talented chefs and butchers. We fly across the globe to explore the origins of the barbecue and help you master the
art of American-style barbecue smoking, before introducing
you to Milton and Gaylene de Jonge, responsible for bringing you some of the finest beef from the edge of the world
in Cape Grim, Tasmania. Enjoy and create!
04
Address: Level 1, 165 Walker Street,
North Sydney, NSW 2060 Phone 02-9463-9333
Email: themainmeal@mla.com.au
Website: themainmeal.com.au
Editor: Natalie Johnson njohnson@mla.com.au
Art Direction and Design: Mash mashdesign.com.au
Printing: Southern Colour (Vic) Pty Ltd southerncolour.com.au
Paper Stock: Cover: Nordset 250gsm by Raleigh Paper
Text: Grange Laser 120gsm by K.W. Doggett
Food Stylist: Simon Bajada simonbajada.com
Food Photography: John Laurie johnlauriephoto.com
Steve Brown stevebrownphotography.com (Pg. 8, 9, 11)
Illustration: Andy McIntyre littlebones.com.au
The paper stock is an environmentally-responsible
paper sourced from well-managed forests and is
Elemental Chlorine Free (ECF).
•
This publication is published by Meat & Livestock
Australia Limited ABN 39 081 678 364 (MLA). Care is taken
to ensure the accuracy of information in the publication;
however, MLA cannot accept responsibility for the accuracy
or completeness of the information or opinions contained
in the publication. Readers should rely on their own
enquiries when making decisions concerning their interests.
Reproduction in whole or in part of this publication is
prohibited without the prior written consent
of MLA. © 2013
•
Published
January 2013
CREDITS
Contents
Issue No.2
–– Summer ‘13
10
Recipes
Texas inspired Barbecued Brisket 10
Memphis-Style Barbecued Brisket 12
Rib Eye Steak with Béarnaise 16
6-Hour Braised Brisket 18
4-Hour Beef Short Rib 20
Panko Crumbed Beef Brisket 26
3
Introduction
8
Master the art
of American-Style
BBQ Smoking image left:
–– Rib Eye
Steak with
Béarnaise 16
CONTENTS
05
6
Brisket: the
slow and steady
international star
14
U.S.A. Land
of the Barbecue
22
In Conversation:
beef from the
edge of the world
24
Artisan DryAging for
Delicious Flavours
W H E N it comes to international cuisine stars,
Named after its fiery chilli sauce, Suea Rong
beef simply takes the brisket. Relatively low in Hai is a dish originating from North Eastern
cost, yet full of juicy flavour, the versatility of Thailand, but given its nickname, ‘weeping
brisket is legendary. Thanks to the explosion of tiger’, it’s not for the faint hearted. This popinterest in global cuisines, Australia is starting ular regional dish is made by first marinating
to discover the brisket – which when combined the brisket and then grilling it, before serving
with slow and stewith a fragrant daady cooking prork herb sauce.
duces a tenderness
In areas of
and flavour like no
Southern China,
other cut.
brisket is spiced
Brisket is the
and cooked over
T he S l o w an d S tea d y
wildly popular star
low heat to ensure
I nte r nati o na l S ta r
of the American
maximum tenderbarbecue, especialness, before being
ly in the Southern states where regional mari- added to noodle soups or curries, while the
nades and rubs add distinctive flavours before Japanese enjoy it thinly sliced before grillsmoking the meat over wood or charcoal (see ing yakiniku-style, on small iron mesh barPage 8 for our step-by-step guide on smoking becues at the table or plunged into a hotpot
American-style). It’s here that chefs closely mixture of soy, mirin and sugar to make sukiguard their special blends of woodchips – often yaki, Japan's most popular beef dish.
the secret infusion of flavour enhancements to No matter where in the world you draw
their signature barbecue brisket recipes.
your inspiration from, slow-cooked brisket
In Mexico, brisket is prepared in a more will reward you with emptied plates, contentraditional barbacoa-style. Marinated using ted tummies and the knowledge that you’ve just
regional recipes, it’s then wrapped in leaves uncovered one of the best kept secrets of the
and slow-cooked in a pit in the ground or beef world.
wrapped and cooked over indirect heat. The
result is supremely tender beef which is shred> TRY T H ES E
ded with a fork and used to fill burritos, or
Memphis-Style Barbecued Brisket
with Memphis BBQ Sauce Pg.12
simply served on a plate with beans and rice.
6-Hour Braised Brisket
B R I S K E T
B u t c he r ’ s T i p s :
No. 1 ––––Brisket, particularly the marbled,
point end of the cut, will slow cook extremely
well and if you want to try something different
– ask for grain-fed or Wagyu beef.
No. 2 –––– Marinating overnight is an essential
part of preparing brisket for slow cooking. We
recommend marinating in an acidic liquid such
as lemon or lime juice as this will tenderise the
brisket and help spices infuse through to the
deep fat in the meat.
No. 3 ––––Bring your brisket to room temperature before cooking and leave some fat
cover on the muscle to retain moisture and add
flavour during cooking.
No. 4 ––––Cooking at a nice low temperature
ensures a marvellous result. Brisket is fibrous,
which is why it shreds so well, so it’s important
to add some water to the pan to retain moisture
as it cooks.
BRISKET
077
with Mac and Cheese Pg.18
MASTER THE ART OF
American-Style BBQ Smoking
with C H E F G reg o ry L le w ellyn, Hartsyard, Sydney
S m o k in g is a barbecue technique not often seen in
Australia, but the benefits of this American-style low,
slow cooking technique brings unrivaled tenderness to
beef, while the smoke of wood chips infuses terrific
flavour. Experimenting with different types of wood
chips - oak, apple, hickory and mesquite, for example –
will deliver different enticing flavours. So if you’ve ever
wondered how to achieve delicious smoky-flavoured
ultra-tender beef, simply follow the steps below. Here,
we’ve taken a cut of brisket
(7kg) and shown you how to
smoke it – in glorious southern
-style. You will need a kettle
style barbecue for this slowcook method.
02
08
Woodchips can be soaked in
water 24 hours in advance.
This will ensure the chips do
not ignite or burn, but rather
smolder, creating a smoke to
flavour the meat throughout
the cooking process. Scatter the
woodchips over the coals - the
more you add, a greater chance
of smoke flavour being present
in the meat. Balance the wire
rack over chips and coals, then
close the lid of the barbecue.
01
Start by preparing your
brisket the day before
serving. Choose your
favourite marinade or
make a dry spice rub
(see Gregory Llewellyn’s
recipe on Page 10) and
cover the meat with it.
Place the brisket in the
refrigerator overnight.
03
> C hef's T ips
5kg cut of
brisket serves
12-15 people
Remove from refrigerator before
cooking to allow the meat to reach
room temperature. Prepare the
barbecue – ignite the charcoal and
let it burn until it is ash coloured.
MASTER
THE
ART
OF
04
When the barbecue has reached 125°C
and smoke fills the lid, place the brisket
fat side up on the rack. Close the lid.
As the fat cooks and dissolves, it will
drip through the meat.
06
> C h e f's T i p s
Devour this
deliciously tender
and flavoursome
beef with
barbecued corn
and your favourite
accompaniments.
The Memphis-style
BBQ sauce in the
recipe on Pg.12
will add an extra
smoky hit.
> C h e f's T i p s
Smoking time is
about 1.5 hours
per 500g of beef.
05
Check the brisket periodically, adding more chips if
necessary. If you are using
a marinade, additional
basting can be done at this
time but be sure to move
quickly so as not to lose
heat from the barbecue.
> READ MORE
about the versatility
of Brisket on Pg.6
AMERICAN
STYLE
BBQ
09
Don't turn the brisket during cooking. You want
the fat to continue to drip down through the meat.
After 8-9 hours the brisket should be cooked to
your liking. Remove the meat from the barbecue
and rest before carving.
Serves ––––– 15 20
to
Texas inspired BBQ Brisket
with Mustard Sauce
PR E P A R I N G DRY RU B
Method: Blend the yellow and black mustard seeds
along with the dried chillies, then pour all ingredients
into a bowl and mix. Apply oil and rub mix into brisket
before placing it in the fridge the day before cooking.
MU S T A RD S A UC E
Method: Sweat the onions and garlic in a fry pan until
golden brown, then add the vinegar and reduce by
half. Add all other ingredients to the pan and simmer
for an additional 25 minutes. Season to taste.
10
T O PR E P A R E
Follow Gregory’s smoked brisket instructions on
Pg 8. Serve with a tomato based salad or cooked corn.
Beef
5kg cut of Beef Brisket
Dry Rub
2 tbs onion powder
2 tbs garlic powder
500g brown sugar
3 tbs yellow
mustard seeds
3 tbs black
mustard seeds
500g salt
5 tbs paprika
2 tbs dried chilli
(Ancho chilli)
Mustard Based Sauce
3 onions
100g crushed
garlic cloves
2 litres of Apple
cider vinegar
1 litre of mustard
Paprika
Garlic powder
Onion powder
Tomato sauce
◆◆◆
This American-style, low and slow
cooking technique brings unrivaled
tenderness to beef, while the smoke
of wood chips infuses terrific flavour.
Re c i p e b y
Chef Gregory Llewellyn, Hartsyard,
Sydney
RECIPES
> M E AT & C O.
SEC RETS TO S U C CES S
Ask your butcher for
an untrimmed brisket,
as the fat is key to
successful smoking. Try
to get a good 1-2cm ‘cap’
of fat over the top of
the cut. A 2-3kg piece
of brisket will feed 5-10
people and will take
6-8 hours to cook.
11
Serves ––––– 12
12
Memphis-Style
Barbecued Brisket with
Memphis BBQ Sauce
PR E P A R I N G DRY RU B
Beef
Method: Mix all rub ingredients together except for
the Worcestershire sauce.
Score the brisket on both sides. Cover both sides of
the meat with the rub mix. Rub seasonings well into the
scored section of meat. Cover and refrigerate overnight.
Take the meat out of the fridge, season meat again
with extra rub and Worcestershire sauce. Place in a
roasting pan, cover with foil and bake at 110°C in an
oven until beef is tender and juicy (approximately 8
hours). Let beef rest for 30 minutes before serving.
3kg Brisket with deckle
PR E P A R I N G B B Q S A u c e
1 tbsp dried chilli
2 tbsp dried
Combine all ingredients in a medium saucepan and
bring to a simmer. Cook for 5 minutes, serve warm.
TO SERVE
Use a fork to shred the meat. Serve on a bun with
coleslaw and Memphis BBQ sauce or on a plate with
coleslaw, baked beans and sauce.
removed, trimmed with
some fat left on top
Dry Rub
1 cup brown sugar
1 tbsp ground cumin
1 tbsp ground
coriander seed
2 tbsp garlic salt
2 tbsp onion powder
¼ cup smoked paprika
chopped thyme
2 tbsp ground
black pepper
1 cup
Worcestershire sauce
BBQ Sauce
• Yeilds 2 Cups •
(Serving Size 2 tbsp)
1 cup tomato sauce
¾ cup white vinegar
Worcestershire sauce
2 tbsp mustard
tsp ground
red pepper
1 tbsp ground cumin
2 tbsp ground
coriander seed
2 tbsp garlic salt
½ tsp freshly
ground black pepper
¼ tsp salt
Well worth the wait, savour
melt-in-the-mouth tenderness
combined with a hit of glorious
Southern-style smoky BBQ
flavours. Dive in and enjoy.
Re c i p e b y
Caleb Hawkins, Tennessee, U.S.A.
RECIPES
◆◆◆
> C H E F’s T ip:
This sauce can be
prepared, stored and
reheated as needed.
13
2 tbsp brown sugar
1 tbsp onion powder
2 tbsp
U S A’ s T o p
B a r be c u e
B eef
H o ts p o ts
LA N D O F TH E B B Q
14
I f yo u ’ ve ever wondered about the
◆◆◆
origins of Australia’s most iconic cooking method, you’re in good company. Etymologists widely believe the word barbecue entered
the European language over three hundred
years ago from the American-Spanish word
barbacoa, literally meaning ‘sacred fire pit’.
Since then, barbecue techniques have come
a long way. Spawning an almost cult-like following and micro-regional variations, the scope
of this culinary art form is impressively highlighted in the USA where dueling states covet
their own barbecue methods, claiming ownership of “the true barbecue”. In Texas, barbecue
means ‘beef ’, while in Memphis it’s all about
the ribs. Some states smoke with rubs, others
grill with marinades.
Take a look at some of the barbecue differences that give rise to specialised festivals and a
fierce local passion seldom seen anywhere else.
Then, master the art of American-style BBQ
smoking (Pg. 8) and try the slow-cooked BBQ
brisket recipe, direct from the kitchens of Tennessee (Pg. 12).
WA
OR
HI
LAND
WY
UT
CO
AZ
NM
CA
CALIFORNIA
USA:
ID
NV
California’s barbecue history
dates back to the late 18th
century when the Spanish
influences of pit barbecuing
were introduced. Today, their
most well-known barbecue cut
CA
is tri-tip beef rump.
AK
MT
OF
THE
BBQ
WEST
TEXAS
West Texas barbecues
are cooked directly over
mesquite wood, giving
it a pleasantly bitter
taste. Using mostly beef
brisket, the traditional
tomato-based sauces
from this region are
spiced with Ancho
TX
chilli powder.
KA N S A S
M EM PH I S
Kansas City traces its barbecue
history back to the early 1900s
when restaurateur Henry Perry first
started selling his slow-smoked
meat wrapped in newspapers. Since
then, it’s become home to many
barbecue contests and its thick
tomato and molasses-based sauce
KS
has become famous.
Memphis is probably
best known for its
barbecue ribs, distinctive
sauces and penchant for
slow smoking the best
quality meats over hickory
or oak to produce falloff-the-bone tenderness.
Home of a renowned barbecue
‘world championship’ called
Memphis; it claims to have
the best barbecue in the
world! See Page 12 for our
Memphis-Style Barbecued
TN
Brisket recipe.
ND
MN
VT
WI
SD
MI
IA
NE
IL
KS
MO
WV DC
VA
KY
TN
AR
NC
SC
MS
TX
PA
OH
IN
AL
LA
GA
FL
C ENTRA L
TEXA S
EA ST
TEXA S
Influenced by German
and Czech im migrants
who settled here during
the 19th Century,
Central Texans smoke
their beef using mainly
oak or pecan wood.
Sauce is discouraged
and some barbecue
restaurants don’t even
TX
serve it!
Using the aromatic
hickory or pecan woods,
East Texans slowly
cook their beef,
marinated in sweet and
spicy tomato sauce, so
it literally falls off
TX
the bone.
USA:
LAND
OF
THE
BBQ
N JC T
DE
MD
NH
MA
RI
15
OK
NY
ME
Serves ––––– 1
Rib Eye Steak with
Béarnaise
B eef P r e p a r ati o n
Method: Let the beef reach room temperature, then
season with salt, but not pepper as it burns if the grill
or pan is too hot.
Coat the meat with butter before cooking and baste
with butter during the cooking process. Cooking time
will depend upon the thickness of your steak and the
intensity of heat on your grill.
Once cooked to your required degree of doneness,
allow the steak to rest for half its cooking time to allow the juices to seep through the meat, then quickly
sear, before plating with a little more salt and pepper.
Beef
1 x 400g Rib Eye steak
Béarnaise
6 egg yolks
100ml vinegar reduction
(500ml sherry vinegar,
1 litre water,
1 head garlic,
4 golden shallots,
5 peppercorns,
2 bay leaves)
400ml butter
1 sprig thyme,
finely chopped
B é a r naise
Re c i p e b y
Chef Craig Will, Black Cow Bistro,
Launceston
RECIPES
finely grated
Tabasco
◆◆◆
> C H E F’S T I P
While much has been
written about turning
a steak once during
cooking, I prefer to
turn it frequently,
keeping the juices
towards the steaks
centre rather than
forcing them out
the other side of
the steak.
17
Method: To make vinegar reduction, start with sherry
vinegar, water, 1 head of garlic chopped in half (skin
on), golden shallots chopped in half (skin on), peppercorns and bay leaves. Place in a saucepan, bring
to the boil and reduce by half. Cool and store in
fridge. Strain reduction before use. This will keep for
up to 3 months.
To make the béarnaise, start by warming the butter
to about 50°C in a double boiler. Whisk egg yolks and
vinegar reduction together until thick and creamy and
can hold a figure of 8. Remove egg and vinegar mix
from heat and slowly add the clarified butter whilst
whisking. Once all the butter is added, season with
salt and pepper and a dash of Tabasco. Add the grated
shallot and thyme.
Thin with warm water if it is too thick.
1 small shallot,
Serves ––––– 12
6-Hour Braised Brisket
with Mac and Cheese
BRAISED BRISKET
Method: First, place brisket in a deep roasting pan
and cover with 2 parts beef stock to 1 part red wine.
Add some sautéed celery and chopped carrot to the
tray and 4 bay leaves to complete the braising liquid.
Season, then cover the top of the tray with foil and
slowly braise in a low oven, 130°C for 6 hours. Rotate
the tray in the oven after 3 hours to help evenly cook
the brisket.
After 6 hours, the meat will be sticky and gelatinous. It can either be removed from the liquid and
cut to serve straight away, or cooled and refrigerated
for later re-heating. We suggest eating straight away!
18
MAC AND CHEESE
Method: Reduce the cream by ⅓ on a low heat, then
season to taste with salt and pepper. Add the grated
cheeses and stir continuously for 4-5 minutes until
melted. Add the cooked elbow pasta and stir until hot.
Check seasoning again before spooning into a gratin dish or bowl. Sprinkle with more cheese before
placing under the grill to melt the cheese.
Braised Brisket
1 x Brisket point
end, deckle off
Beef stock
Red wine
Celery
4 bay leaves
6 organic baby
carrots, chopped
Mac and Cheese
Cooked elbow pasta
(150g per serve)
200ml cream
150g gruyere
cheese, grated
50g parmesan
cheese, grated
Salt and pepper
◆◆◆
TO SERVE
Serve the Mac and Cheese and sautéed organic baby
carrots with a little butter on top. Finish the dish with
some chopped parsley and some of the braising liquid
to serve, and season to taste with salt and pepper.
The slow-cooked, deep flavours of beef
brisket combined with a gourmet family favourite.
Re c i p e b y
Chef Andrew Davies, Press* Food & Wine, Adelaide
RECIPES
Serves ––––– 4
4-Hour Beef Short Rib
with Chimichurri
B eef R I B S
Method: Braise meat in water or beef
stock for 4 hours at 150°C. Remove beef
from braising liquid, pat dry and brush
with a little chimichurri. Heat on a low
barbecue until lightly charred and heated
to 65°C inside.
Chi m iC H URR I
Method: Place ingredients together in
food processer and blend to a mediumcoarse paste. Season and reserve.
TO SERVE
Extra virgin olive oil
Chimichurri
1 cup flat leaf parsley,
picked and washed
½ cup coriander,
picked and washed
2 cloves garlic, crushed
2 shallots, chopped
60ml extra virgin
olive oil
1 tbsp red wine vinegar
Juice of one lime
Pinch of chilli flakes
Sea salt,
Black pepper,
freshly ground
◆◆◆
A hit of green Argentinean Chimichurri brings
a fresh twist to fleshy and ultra-tender Butterfield
beef spare ribs. Dive in and enjoy.
Re c i p e b y
Chef Russell Blaikie
RECIPES
21
Serve the ribs on platters, family-style,
with Chimichurri and micro-herbs drizzled over, roasted heirloom carrots and
soft potato purée to accompany.
Beef Ribs
4 x 400g Beef Short Ribs
B eef f r o m the e d g e
o f the w o r l d
22
W ORD S b y Milton and Gaylene de Jonge
IN
CONVERSATION
Cape Grim, TA S M A N I A
In
C o nve r sati o n :
Mi lt o n an d Ga y l ene d e J o n g e farm
IN
Breed, of course comes into it. We've always
had a soft spot for Charolais (originally from
France), so we cross them with Murray Greys,
an Australian breed known for its good fat coverage, high yield and ability to marble - all of
which are key criteria for Cape Grim Beef.
Greenham Tasmania has the final say on
which product gets the Cape Grim brand once
they are processed and MSA graded. All of
our herds are raised in a stress-free environment, meeting high quality standards as required by Tasmanian law. You’re guaranteed
every cut of Cape Grim beef is going to be
tender, juicy and full of flavour and we believe
you can achieve all three in a clean, green,
stress-free environment.
> M E AT S TA N D A R D S
AU STR ALIA
Cape Grim Beef achieves
a 5-star MSA rating and is
renowned for its tenderness
and highest eating quality.
Its natural marbling ensures
maximum juiciness. Introduced in 2000, MSA sets the
standard for best practice
beef production from paddock
to plate, ensuring a top
quality end product.
CONVERSATION
23
cattle for Greenham Tasmania, the company
behind the renowned Cape Grim Beef brand.
Listed on the menus of the finest restaurants
around the world, Cape Grim Beef is a Meat
Standards Australia (MSA) graded product,
synonymous with impeccable quality. Here,
Milton de Jonge talks to Meat & Co about the
partnership with Greenham and how farming
on the edge of the world ensures a consistently
beautiful, quality product.
I was born and raised in Stanley, in the
North West of Tasmania, right on the edge
of Bass Strait. It’s wonderful to be able to live
here and farm beef of such great quality. Some
call Cape Grim itself ‘the edge of the world’.
It’s the most natural pristine environment
famous for having the world’s purest air, which
in turn means the cleanest natural grasses.
My wife Gaylene and I have been on this
property for 30 years. We started working with
Greenham Tasmania in 2002. The company has
a strong commitment to and support for the
beef industry. They’re equally supportive of our
quality initiatives and are more like partners
working alongside us.
The secret to great beef is the quality of the
pasture and we put considerable effort into
maintaining ours so that we continue to produce consistently top quality beef no matter
what the season. We also look after our cattle.
If you have great feed and treat them right,
they’ll do well.
24
ART I S A N
D R Y - A G I N G
PRODUC E S T H E MO S T
D E L I C I OU S F L A V OUR S
ARTISAN
DRY-AGING
A s o ne o f the w o r l d ' s o l d est methods of preserving
and tenderising meat, the process of dry-aging was once the primary
mode of aging meat before sale and was used across the industry until
the 1960s when developments in refrigeration and packaging, including vacuum sealing, became the norm.
As our palates have become more attuned to sophisticated tastes,
the pursuit of enhanced flavours has seen dry-aging making a
welcome comeback. This artisanal method of treating meat is timeconsuming, expensive and requires great patience, yet despite the considerable effort required, it has become the preferred method of aging
meat in hatted restaurants and specialty butcher shops.
“ D r y- a g in g is l i k e wine m a k in g .
W he r e ex p e r ien c e an d
a l c he m y c o m e int o p l a y. ”
H o w is it d o ne ?
> B utcher’s T ips
When cooking dry-aged beef we
recommend simple cook methods,
such as a quick chargrilling,
and caution not to salt the meat
before-hand as you don't want to
draw out any of the remaining
moisture. Make sure you don't
over-cook it.
ARTISAN
DRY-AGING
25
Whole or quartered beef is delivered to the restaurant or butcher's
shop and hung in a specially designed room, away from other
meat and fresh produce. The meat is carefully monitored as correct
airflow, temperature and humidity are crucial to the meat's success.
The proteins that give the beef 's muscle its structure begin to
break down, ensuring the meat tenderises. At the same time, the
fats in the meat become aromatic, contributing sweetness to the flesh.
While the process sounds straightforward, like winemaking,
science and alchemy come into play. Dry-aging techniques vary
depending on the desired flavour, and the moisture loss required for
tenderising. Some dry-agers age their meat for a month, others for
80 days. The length of time increases not only tenderness, but flavour
and each dry-ager determines the perfect length of time for each
specific cut of meat.
Serves ––––– 8 10
to
Panko Crumbed
Beef Brisket
with Lime
MayonnaisE
26
BRISKET
Method: Place all ingredients into a braising tray
(with the brisket fat side up) and cover with greaseproof paper and foil. Place into a hot 160°C oven and
cook for approximately 5 hours until tender.
Remove from the oven. Remove the brisket from the
liquid and place in a clean tray. Place a heavy weight
on top and leave in the fridge overnight.
Remove from the fridge and remove the weight.
Trim off the fat and cut the brisket into strips about
2cm wide.
CRUMB
Method: Beat the eggs and milk together. Place the
beef strips into the flour and shake off the excess. Place
beef strips into the egg and milk mixture. Place the
brisket into the Panko breadcrumbs and leave to set
before frying. Deep fry until crunchy, and serve with
lime mayonnaise.
TO SERVE
Mix the mayonnaise and the lime zest together.
Add salt to taste. Place crumbed brisket in a bowl or
plate with the dipping sauce of lime mayonnaise. Serve
with extra lime wedges and salt. Perfect as a bar snack,
shared plate or kids’ meal.
Brisket
1 Brisket, deckle
off, approx. 3kg ,
trimmed but with
some fat left on top)
Salt and pepper
2 cinnamon sticks
1 star anise
2Lt beef stock
2 bay leaves
1 carrot, chopped
2 stalks of
celery, chopped
2 onions, chopped
1 orange, zest only
Crumb
5 eggs
200ml milk
500g flour
1kg Panko breadcrumbs
Oil for frying
Lime Mayonnaise
300g whole egg
R eci p e b y
Chef Duncan Robertson,
River Kwai Thai and Burmese
Restaurant, Melbourne
RECIPES
mayonnaise
2 limes, zested
and juiced
Pinch of salt
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2
for more information
and recipes visit:
the m ain m eal . c o m . au