8 HOUR BRISKET WITH BANGING SLAW & SMOKEY MAC ‘N’ CHEESE

NZ Beef Brisket

Bring the brisket to room temperature (covered in a dish).

Preheat your oven to 140°C. (If you have a smoker, set it to 140°C or 230°F.)

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.

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.

Remove the brisket from the oven and let it rest for at least an hour before slicing.

Smoky Mac ‘n’ Cheese

Melt the butter in a large saucepan over a medium heat. Stir in the flour to form a paste and cook for 1 minute, stirring constantly.

Whisk in the milk, a little at a time, then add the chipotle sauce and continue to whisk until you have a thick white sauce. Remove from the heat and add both the cheeses, whisking to combine. Season to taste, cover and set aside. You can make the sauce several hours ahead of serving.

Cook the macaroni in plenty of salted boiling water until al dente, and then drain. Reheat the sauce, tip over the pasta and mix through, then tip into a serving dish.  

LeaderBrand Pickle-Pimped Slaw

Place the LeaderBrand Ranchslaw and its dressing in a large bowl. Add the chopped pickles and toss everything together until fully combined.

To serve, unwrap the rested brisket, slice across the grain and place onto a serving tray. Serve alongside the smoky mac ‘n’ cheese and LeaderBrand Ranchslaw and make sure you treat Dad to his favourite beverage to wash it all down.

RANCHSLAW

A farmstyle classic that comes with our delicious Homestyle Dressing. The perfect combination of taste, colour, and crunch!

• wb_sunny Available All Year Round
• grass Gisborne
• tag_faces Gluten Free
• auto_awesome Washed & Ready To Eat
• panorama_vertical Dressing Included
• cruelty_free Vegetarian

NZ Beef Brisket

• 2kg piece of NZ beef brisket
• 2 tbsp smoked paprika
• 1 tbsp chipotle powder
• 2 tbsp kosher salt (or use coarse sea salt)
• 1 tbsp ground allspice
• 1 tsp ground black pepper

Smoky Mac ‘n’ Cheese

• 500g dried macaroni pasta
• 50g unsalted butter
• 50g plain flour
• 2 cups whole milk
• 4 tbsp chipotle sauce
• 100g grated cheddar cheese
• 100g grated mozzarella cheese

LeaderBrand Pickle-Pimped Slaw

• 1 bag LeaderBrand Ranchslaw
• 1.5 cups sliced pickles, roughly chopped