Smoked brisket
Fire up the smoker for this flavourful slow-cooked brisket. Serve on a board with charred greens and salsa rossa so everyone can help themselves
Charred greens with salsa rossa
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 6 - 8
Skip to ingredients
- 4 Little Gem lettuceshalved, or 8 handfuls of kale
- olive oila drizzle
For the salsa rossa
- 1.5kg datterini or baby plum tomatoesroughly chopped
- 190g jar chilli garlic sauce(we used Lee Kum Kee)
- 60g capersdrained
- 30g garlic cloves
- 450g extra virgin olive oil
- 60g white balsamic vinegar
- 50g red chillichopped
Nutrition: Per serving (8)
- kcal593
- fat58g
- saturates8g
- carbs13g
- sugars11g
- fibre4g
- protein3g
- salt3.3g
Method
step 1
Heat a barbecue or griddle pan over a high heat. Blitz all the salsa ingredients together in a food processor until smooth and combined. Season with salt and pepper and set aside.
step 2
Put the lettuce or kale in a large bowl and toss with the olive oil and some sea salt. Grill on the barbecue or griddle pan, rotating often, until the veg has softened slightly and the leaves are charred in places. This adds texture and flavour. To serve, put the veg on a platter and serve the salsa on the side, or spooned over the veg.
