It’s a Sunday dish, for sure. Takes time to cook it – and when I say cooking I mean business. Hours and hours…of being cooked. The good thing is, however, preparation-wise it’s dead easy and takes no time whatsoever. In fact, if you don’t mind setting your house on fire you may even leave your apartment for a good 3 hours.
For the briskit:
- Briskit – as much as you want…
- English mustard
- Hot chilli pepper powder
- Ground cumin
- Garlic powder
- 2 challots
Peal and cut the shallots in half and lay them on the middle of your baking tray. Rub all the spices and mustard into the meat. I would use 1 tsp of each spice for each pound of briskit. The more the better.
Cover with tin foil and roast it for around 2 hours per kilo on 140 C.
At the end while I rested the meat I threw together a homemade bbq sauce using the cooking juices and:
- 100 ml ketchup
- 5 tsp sweet chilli sauce
- 1 bayleaf
- liquid smoke (if you happen to have any in your cupboard)
Stir everything together, bring it to a simmer. Let it cook for a few minutes.
Sweet corn purée:
- 1 can of corn
- 1 shallot
- 5 (!) slices of waaait for it pickled jalapeños – of course this is just an additional step
- Soy cream
- Coconut oil
I sautéed the finely chopped onion, once they softened added the diced jalapeños and the drained sweet corn. Cooked it on the highest heat for 5 minutes, stiring often. Put the mixture into my nutri ninja and 3/4 of the soy cream. Blended ot well.