Pulled Brisket with Grilled Corn & Charred Capsicum Salad

Nose-to-tail eating is a continuing trend in food. Brisket is a cut from the lower chest of a cow. When slow-cooked, it is tender and flavourful.

30ml vegetable oil
1kg beef brisket, cut into quarters
1 litre beef stock
olive oil for cooking
1 onion, diced
3 cloves garlic, crushed
1 tablespoon marjoram, chopped
1 tablespoon tomato paste
1⁄2 teaspoon hot smoked paprika
1 teaspoon Worcestershire sauce
1 teaspoon wholegrain mustard
1 Granny Smith apple, peeled, cored and grated
1 teaspoon brown sugar
300g vine-ripened tomatoes, chopped
3 cobs corn, husks removed
2 x 220g punnets small capsicums
150g herb & leaf salad mix (mine included mustard greens, micro coriander and radish leaves)
2 limes

Preheat the oven to 160°C.

Heat the vegetable oil in a large frying pan then brown the brisket on all sides. Transfer to a deep roasting pan then pour the stock over and cover with foil. Cook for 3 hours or until the meat breaks apart when pressed with a fork. Remove from the oven and cool to room temperature. Shred the meat, discarding the fat and sinew. Reserve.

Meanwhile, heat a little olive oil in a frying pan over medium heat then gently fry the onion, garlic and marjoram until soft. Add the tomato paste, paprika, Worcestershire sauce, mustard, apple and sugar then cook, stirring, for 1 minute until combined. Add the tomatoes and cook gently over a low heat for 30-45 minutes or until the sauce is dark and thick. Season with salt and freshly ground black pepper then set aside to cool.

Preheat a grill or barbecue to hot. Brush the corn and capsicums with olive oil and season then cook for 5 minutes, turning, until lightly charred. Cut the kernels from the cobs and peel and deseed the capsicums. Combine the corn kernels, capsicums and salad leaves.

Mix the brisket with enough of the sauce to lightly coat it. Arrange the brisket and salad on serving plates then squeeze 1⁄2 a lime over each plate just before serving.

Wine A lively, juicy Marlborough pinot noir.