Brisket
3kg piece British white brisket
Rub
1 cup granulated sugar
1/2 cup dark brown sugar
1/4 cup garlic powder
1/4 onion powder
2 tablespoons celery seeds
1/2 cup sweet paprika
1/4 cup smoked paprika
4 tablespoons chilli powder
2 tablespoons ground black pepper
1 tablespoon dried sage
1 teaspoon mustard powder
Slather
1/2 cup yellow mustard
1/4 cup apple cider vinegar
1/4 cup of beer
Tomatillo Salsa Verde
500g of tomatillos fresh or canned
1 medium to large white onion cut into chunks
1-2 jalapeño chillies seeds removed
1-2 Garlic cloves grated
1 bunch coriander
1 large lime
2 teaspoons salt
To serve
1 bunch spring onions, cut down to approx. 10cm long
1 pack of small good quality flour tortilla
Small amount of coriander leave for garnish
Cooler nights call for slow cooked meats that fall off the bone, coated in a rich sauce and maybe some indulgent buttery mash too. Our marbled short ribs are braised for 3 hours and are infused with with tomato, red wine, garlic and oregano. Serve with parpadelle, polenta or mash, the choice if yours.