Apple wood smoked beef brisket at Nyama Tamu
This recipe by the executive chef at Sandstone Point Hotel uses a smoker or barbecue and apple wood chips. The brisket is covered in a classic Texas-style rub, which is a mixture of ground spices you rub on to the meat before cooking. This smoky brisket marries perfectly with the beer battered onion rings, corn salsa and cabbage slaw.
Italian style slow braised beef brisket with gremolata mayonnaise
This Italian style slow braised brisket by Sunshine Coast celebrity chef Dominique Rizzo is full of flavour and easy to prepare. Just a quick sear and then it’s in the oven for 6-7 hours to ensure it’s tender enough to tear apart. Serve it sliced or as ragu, or shredded and piled on crusty bread.
Brissie baster’s beef bacon
Beef bacon is a real treat. Although ‘meatier’ and tougher than pork bacon it has the allure of jerky, but in a warm fried kind of way. It is a nice change to conventional bacon and eggs, and makes for a far more substantial BLT. The process to make beef bacon is similar to that of pork bacon, though this recipe opts for more seasonings to complement the strong beefy flavour. Note: this is not a one-day job – you’re looking at anything between one week and seven weeks if you wet age it first. But don’t worry, most of it is just waiting.
Red Hook’s special brisket burger
Brisbane City’s favourite burger joint serves up a mean brisket burger, and now you can too. This recipe by Red Hook’s head chef uses a simple dry rub before slow cooking for 12 hours in the oven or barbecue. It’s then shredded and set in the fridge to make the burger patties. It’s full of flavour and well worth the effort. Get the recipe.
Slow cooked pulled beef brisket
In this recipe, the brisket is slow cooked so the meat is tender enough to pull and can be eaten on crusty bread, in tacos or with slaw or vegetables. The barbecue sauce, Worcestershire and honey give the meat a nice, classic flavour.
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