8 Hour Brisket with Banging Slaw & Smoky Mac ‘n’ Cheese
Father's Day Fabulousness
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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High Iron
High Protein
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 pickles
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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)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
3318 kJ (793 kcal)
Protein
70.8g
Total Fat
28.9g
Saturated Fat
13.9g
Carbs
59.6g
Sugars
11.5g
Sodium
2234mg
Iron*
6.9mg
* Percentage of recommended daily intake (Aust/NZ)
