INGREDIENTS
1.2 kg piece beef brisket, fat trimmed to ½ cm thickness
2 tbsp olive oil
¼ cup Cajun seasoning
2 tbsp maple syrup
650g chat potatoes
¼ cup aioli 400g pre-packed coleslaw
1 large green apple, quartered, cored, cut into matchsticks
Lime wedges, finely chopped chives, to serve.
METHOD
- Preheat oven to 170°C (150°fan-forced). Place a lightly oiled baking rack over a roasting tray. In a small bowl combine half the oil, Cajun seasoning and maple syrup. Season and stir to combine. Pat brisket dry with paper towel. Place brisket in centre of baking rack.
- Rub brisket on all sides with Cajun rub. Pour 1 cup (250ml) water into roasting tray. Cover tightly with a layer of damp baking paper and a layer of foil. Place brisket in oven and cook for 3¼ -3½ hours or until tender, adding more water as necessary. Remove from oven and rest for 15-20 minutes before thinly slicing across the grain. Strain any pan juices and reserve.
- Meanwhile, cook potatoes in a microwave safe container for 4-5 minutes on HIGH (100%) or until tender. Set aside to cool slightly. Halve potatoes and place in a large bowl. Add aioli, season and toss to coat. In a separate large bowl place coleslaw and apple. Drizzle with remaining oil, season and toss to coat.
- Serve brisket and any strained pan juices with potato salad, coleslaw and lime wedges. Sprinkle with chives
TIPS
- You can cook the brisket in a hooded barbecue over medium heat – prepared as per the recipe.
- Maple syrup (sugar) cuts the heat of the Cajun spice so adjust to your taste – add extra chilli powder or cayenne pepper for more heat.
- Any leftover brisket is delicious on sandwiches with coleslaw and mayonnaise.
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