So we decided to approach it a couple of different ways. We cut off approximately 1/3, which Paul trimmed up (some fat is good, but we didn't need all of it and it is a very fatty cut) and made into a delicious curry. That curry made a dinner and two lunches for us, and we still had the other 2/3 of the meat.
I tend to do some of my best thinking in bed in the morning, in the gap between waking and rising. And as I lay there I wondered about a sort of hybrid approach to barbecuing the brisket. Starting it in the barbecue to get a good bark and smoke into it, and then moving it into the oven for a long, slow cook to break down the connective tissues and render out the fat. I ran the idea past Paul as we drank our morning coffee, and he thought I was onto something. So we found ourselves at 11 in the morning lighting the barbecue.
|Meat thermometer says magic internal temperature of 85C|
delicious and not overwhelmingly sweet chipotle-maple barbecue sauce and gently reheated the brisket in it.
When I made the sweet and sour pork the other day, I'd had a couple of pork chops left over. Rather than use them all for the sweet and sour (since deepfried food doesn't re-heat brilliantly) I put them in some of our biltong curing mix and left it in the fridge for a couple of days to cure. That cured pork became the main flavouring in a huge pot of spring greens, which then sat alongside the barbecued pork and a pile of creamy grits (and the rest of the greens went into another pot with chicken, prawns and rice for a sort of jambalaya the following night. I love transforming leftovers).
That still wasn't the end of the brisket, of course, so it made its final appearance reheated in a torta, piled with guacamole given crunch with diced cucumber and spring onions. It was a very meat-heavy week for us, so it'll be fish and vegetables for a few days. Although I now have a big pot of rendered beef dripping, so I may have to contemplate Yorkshire-style fish and chips at some point.