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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

Beef + Lamb New Zealand

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

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2kg piece Quality Mark beef brisket

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2 Tbsp smoked paprika

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1 Tbsp chipotle powder

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2 Tbsp kosher salt

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1 Tbsp ground allspice

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1 tsp ground black pepper

Smoky Mac 'n' Cheese

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500g dried macaroni pasta

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50g butter

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50g plain flour

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2 cups whole milk

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4 Tbsp Chipotle hot sauce

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100g grated Cheddar cheese

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100g grated Mozzarella cheese

LeaderBrand Pickle-Pimped Slaw

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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.

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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