September 2006

A recipe from Jose Chapman from Slow Food Orange. Beef Brisket (For 2kgs) Season beef with salt and pepper and brown in a braising pot – deglaze with red wine. Rub brisket with quatre epices (4 spice consisting of pepper, cloves, nutmeg and cinnamon). Place in a well-sealed pot with diced onion, carrot, and celery with whole garlic cloves and one star anise. Cover with beef stock, bring to a simmer and remove to oven for 3 to 4 hours or more. Cool and refrigerate – remove fat that has set and shred meat. Andrew Schmitt, Kurrajong Beef Return to oven with fresh root vegetables and cook further until vegetables are done. Serve with crostini and mustard aioli. Mustard Aioli 1 tabs. English mustard 2 egg yolks Lemon Juice 11/2 cups oil Process mustard egg yolks and lemon juice and with motor running slowly add the oil until the mixture emulsifies.