Summer Breeze
Olive|August 2020
Summer Breeze
All your summer recipe needs answered, from low and slow BBQ-style brisket to a great new twist on a banoffee pie
JANINE RATCLIFFE

Oven-BBQ brisket with blue cheese slaw

5 HOURS 30 MINUTES +

OVERNIGHT RUB | SERVES 6-8

EASY

Get that slow-cooked BBQ vibe without having to slave over hot coals for hours. Serve with a rich creamy blue cheese slaw and fries.

beef brisket 1.2kg

oven french fries to serve

pickles to serve

DRY RUB

garlic granules 2 tsp

smoked paprika 2 tsp

mustard powder 1 tsp

sea salt flakes 2 tsp GLAZE

Worcestershire sauce 1 tbsp

soft light brown sugar 1 tbsp

smoked paprika ½ tsp

dijon mustard 1 tbsp

BLUE CHEESE SLAW

carrots 500g, shredded or grated

white cabbage 500g, finely shredded

white wine vinegar 1 tbsp

sea salt flakes 1 tsp

roquefort 100g, rind trimmed

mayonnaise 5 tbsp

soured cream 100g

chives a small bunch, chopped

white pepper

Untie the brisket if tied. Pat dry with kitchen paper then put in a ceramic dish. Mix together the rub ingredients and sprinkle all over the meat, rubbing it in. Chill overnight and remove the brisket from the fridge an hour before you want to cook it.

Heat the oven to 160C/fan 140C/gas 3. Put two large sheets of foil in a baking tin in the shape of a cross. Sit the brisket in the middle and pour 300ml of water in the bottom. Bring the foil up and around the brisket to make a snug tent and cook for 4 hours.

While the brisket is in the oven, make the slaw. Put the veg in a large bowl and sprinkle over the vinegar and salt. Toss together. Mash the cheese in a bowl then gradually mix in the mayo, soured cream and chives. Add to the slaw and toss together. Season with white pepper.

Mix together the glaze ingredients. Take out the brisket tin and turn the oven up to 180C/fan 160C/gas 4. Fold back the foil and spoon over the glaze. Cook for another hour, spooning over the juices every 20 minutes. If you have a meat thermometer, you are aiming for an internal temperature of 94C, which will make the brisket really tender.

Rest for 20 minutes under loose foil. Slice and serve with slaw, fries, pickles and any juices from the pan.

PER SERVING 548 KCALS | FAT 37.2G

SATURATES 10.5G | CARBS 12.2G | SUGARS 11.4G

FIBRE 5.1G | PROTEIN 38.6G | SALT 2.9G

Halloumi and watermelon salad

20 MINUTES | SERVES 8

EASY | V GF

Warm, salty halloumi goes brilliantly here with sweet watermelon and fresh mint.

watermelon 500g, peeled and cut into thin wedges

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August 2020