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OLIVE-BRINED SMOKED BRISKET WITH CHARRED EGGPLANT AND SEARED BEANS

Serves
12
Prep
20mins
Cook
9hrs
DIFFICULTY
easy
Ingredients
  • 3kg beef Manning Valley Naturally brisket, trimmed
  • 800ml olive brine
  • 1 cup dry vermouth
  • 2 Tbsp rock salt
  • 2 Tbsp caster sugar
  • 8 juniper berries
  • 2 cinnamon sticks, toasted
  • 2 sprigs rosemary
  • 4 cups applewood chips
  • 4 long eggplants
  • 2 tsp sesame oil
  • 1 Tbsp harissa paste
  • 2 cups green beans
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp pistachio dukkah
  • grilled flatbread, to serve
Method
  • Combine the olive brine, vermouth, salt, sugar, juniper, cinnamon, and rosemary in a medium saucepan and bring to a boil over moderate heat. Set aside to cool completely. Load into a meat injector and inject into the brisket all over. Cover and refrigerate for 2 days. Soak in cold water in the fridge for 6 hours, change to fresh cold water, and refrigerate overnight.
  • Pat the brisket dry, then set the smoker to 110ºC. Load with applewood chips and, once smoking, place the brisket in the smoking chamber and cook for 8 hours, until the brisket reaches 95ºC in the thickest part.
  • Cook the eggplants on a hot barbecue grill until blackened, then split open and brush with a mixture of sesame oil and harissa paste. Toss the beans in the olive oil, grill until lightly blackened, then toss with dukkah. Carve the brisket, then serve with eggplant, beans, and grilled flatbread.
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