8 hour brisket with banging slaw and smoky mac ‘n’ cheese
A low n slow brisket that is perfect for Father's Day
6 - 8
Serves
30 mins
Prep Time
8 hrs
Cook Time
Recipe author
Beef + Lamb New Zealand
This is going to blow Dad’s socks off this Father’s Day. Make him this brisket cooked low ‘n’ slow with a savoury aromatic rub and served with a pickle-pimped version of our ranch slaw alongside lashings of smoky mac ‘n’ cheese. You will have plenty of meat for leftovers!
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Ingredients
Brisket
2kg piece Quality Mark beef brisket
2 Tbsp smoked paprika
1 Tbsp chipotle powder
2 Tbsp kosher salt
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1 Tbsp ground allspice
1 tsp ground black pepper
Smoky Mac 'n' Cheese
500g dried macaroni pasta
50g butter
50g plain flour
2 cups whole milk
4 Tbsp Chipotle hot sauce
100g grated Cheddar cheese
100g grated Mozzarella cheese
LeaderBrand Pickle-Pimped Slaw
1 bag LeaderBrand Ranch Slaw
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1.5 pickle
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sliced
Method
Brisket
Smoky Mac ‘n’ Cheese
LeaderBrand Pickle-Pimped Slaw
To Serve
1
Bring the brisket to room temperature (covered in a dish).
2
Preheat your oven to 140°C. (If you have a smoker, set it to 140°C or 230°F.)
3
Place the smoked paprika, chipotle powder, salt, allspice, and pepper in bowl and mix well. Sprinkle all over the brisket and massage into the meat.
4
Place the brisket on a wire rack over a large tray and put it into the oven or smoker for 4 hours. Then remove and wrap the brisket tightly with a layer of baking paper and then a layer of aluminium foil. Return it to the oven for another 4 hours.
Start Timer
5
Remove the brisket from the oven and let it rest for at least an hour before slicing.
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Nutrition Information per Serving (480g)
This nutrition analysis is based on 8 serves.
Energy
3318kJ (793 kcal)
Protein
70.8g
Total Fat
28.9g
Saturated Fat
13.9g
Carbs
59.6g
Dietary Fibre
4.8g
Sodium
2234mg
Iron
6.9mg
Zinc
8.4mg
Vitamin B12
3.3µg
