Sunday roast: Slow cooked smoked beef brisket

If you are ever having a large gathering this slow-cooked smoked beef brisket – a bit of a mouth in just the name alone is perfect for such functions as it can find up to 15 people. 

This slow-cooked beef brisket can be served with a salad and the recipe is included below.  

Grab plenty of Worcestershire sauce, beef stock and black pepper to add flavour as the beef brisket will take some time to fully cook. 

Slow cooked smoked beef brisket

• Author: Capsicum Culinary Studio.
• Prep Time: 30 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 30 minutes
• Yield: 15 1x
• Category: Lunch, Dinner
• Method: Roast
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 x 4kg beef brisket/topside
• 1 litre beef stock
• 125ml sea salt
• 125ml  coarse black pepper
• 125ml Worcestershire sauce
• 1 bag oak woodchips

Instructions

1. Trim the brisket by cutting away the fat cap then score the meat by cutting straight lines into the flesh. Rub salt and pepper into the meat. 
2. Combine the Worcestershire sauce and beef stock and place in a food-safe spray bottle. 
3. Wrap 2 to 3 handfuls of woodchips in foil and poke tiny holes to allow steam to escape. 
4. Lay the package of wood chips directly on the cooking grate. Continue to replace the woodchips every 30 minutes. 
5. Heat grill to 120°C and once chips start to smoke, place brisket fat side down and close the lid. Spray the meat with the bottled sauce once every hour. 
6. After about six hours start checking the internal temperature of the meat until it reaches 93°C. Remove and rest for 30 minutes before slicing and serving.

Harvest table salad

• Author: Thokozane Ndlazi
• Prep Time: 2minutes
• Cook Time: 3 minutes
• Total Time: 5 minutes
• Category: side
• Method: no cook
• Cuisine: greek

Ingredients

Scale 1x2x3x

• 560g mixed green lettuce
• 500g blueberries
• 8 pears, sliced
• 330g red onion, thinly sliced
• 500g feta cheese, crumbled
• 500g caramelised pecans

Dressing

• 250ml olive oil
• 180ml white wine vinegar
• 120ml honey
• 120ml Dijon mustard
• 5ml salt
• 5ml pepper
• 15ml dried oregano

Instructions

1. Mix dressing ingredients to make a vinaigrette. 
2. Place the balance of ingredients in a bowl or platter. Drizzle dressing over salad just before serving.

These recipes are courtesy of Chef Sharon Pye is a chef lecturer at the Rosebank campus of Capsicum Culinary Studio.