Good quality light beef stock 3 cupsplus one extra for egg wash
Red onion 2, cut into quarters Slightly warm
Garlic bulb 1 cut into halfPlus extra for brushing
Fennel bulb 1, cut into quarters
Celery stick 4, roughly chopped
Carrots 3, roughly chopped
Tomatoes 4, roughly chopped
Star anise 4
Cinnamon sticks 2
Cloves 3
Coriander seeds 10
Black peppercorns 10
For the butternut pasta with burnt sage butter
Butternut 1 large one
Olive oil
Cumin seeds 1 tbsp
Smoked paprika ½ tsp
Cream ½ cup
Pasta 2 cups
Butter 1 cup
Sage large handful
Garlic 2 cloves, finely grated
Juice of one lemon
Goat’s milk feta 200g
Pumpkin seeds ¼ cup, toasted
For the aubergine and yogurt dip
Green peppers 3
Yogurt 2 cups
Cream cheese 1 cup
Parsley, coriander, basil 2 tbsp, roughly chopped
Watercress small handful
For the pineapple
Pineapples 2 cut into 8 pieces
Zest of two limes
Bird’s Eye chillies 2, finely chopped
Fish sauce 1 tbsp
Brown sugar 1 tsp
Method
Start the brisket by seasoning it with salt and pepper all over. Place in an oven proof dish and add the rest of the ingredients. Place, covered, in a preheated oven of 160C for 6 hours, or until tender (or in a Weber).
Finish off over hot coals, until nicely browned.
Make the butternut sauce by placing the vegetable on a piece of tinfoil and season with salt and pepper. Drizzle with olive oil and add the spices. Tightly wrap the butternut and place in medium coals for an hour, or until soft.
Scoop out the flesh and mash in a small bowl. Add the cream and check your seasoning.
Cook the pasta in salted, boiling water until al dente and drain. While that is boiling, melt the butter in a small saucepan, together with the sage, over medium heat until brown. Add the garlic and quickly stir through. Add the lemon juice and set aside.
Toss the pasta through the butternut sauce, drizzle with the burnt butter and add the feta and pumpkin seeds.
For the yogurt dip, toss the green peppers in a little olive oil and season with sea salt. Place over hot coals until charred on all sides. Remove from the heat and place in an airtight container to sweat a little. Remove the skins and tear into pieces.
Mix the yogurt and cream cheese together and stir the peppers and herbs. Top with the watercress.
Lastly, place the pineapple onto a platter and sprinkle with the lemon zest and chilli. Mix the 1 tbsp olive oil, the fish sauce and sugar together. Spoon over the pineapple.
Slice up the brisket, garnishing with fennel ribbons. Serve with the sides and a glass of Warwick First Lady Cabernet Sauvignon.
