Pulled Smoky Brisket with Salad of Cumin Roasted Sweet Potatoes, Spring Corn & Peas
600g Harvey Beef Smoky American Brisket
2 cups water
For the salad
400g sweet potatoes
1 tsp ground cumin
1 tsp olive oil
Sea salt and ground black pepper
2 cobs sweet corn
200g sugar snap peas
For the dressing
200ml sour cream
1 bunch chives, finely chopped
- Pre-heat oven to 150c. In a lined roasting dish add brisket and all marinade along with water, cover with foil tightly and bake for 4 hours. Turn & baste half way and add more water if necessary, cook until it is very tender and allow to rest for 20 minutes in the liquid. Alternatively place in a slow cooker with 1/2 cup of water or stock and slow cook on low for 6-8 hrs. Reserve the liquid, remove and shred into long strands.
- Simmer 300ml of the slow cooker liquid in a saucepan until reduced by half, then pour back through the brisket.
- For the salad: peel the sweet potato and cut into thick discs, coat with olive oil, cumin and season with salt and pepper. Roast in 160c oven for 20 minutes or until soft, turning once.
- Heat a frying pan or grill plate and char the corn lightly for a couple of minute each side. Remove from heat and allow to cool, then cut off the kernels. Slice the sugar snaps in half and cook in rapidly boiling water for 30 seconds, strain and run under cold water to cool quickly.