Q WINE Easy Texas beef brisket

RAY
NALDER
GUEST
butcher
Easy Texas beef brisket
Ray Nalder of Brisbane Bulk Meats
shares a great beef recipe
W
e are moving to the beef capital state of
Texas. Beef is big in Texas and brisket is
the number one cut of meat for the BBQ.
Beef brisket is one of the toughest meats around,
but when cooked for the right amount of time it
becomes beautifully tender. Remember when it
comes to selecting meat, talk to your local butcher.
He will have loads of advice on how to get the best
out of every cut.
Give this a go, your family will love it!
INGREDIENTS
Serves 4
2kg boneless beef brisket
1 bottle of chili sauce
1 can of cola (Coca Cola or any brand)
1 packet of onion soup mix
60g goat feta cheese, cubed
8 x cherry tomatoes, halved
METHOD
With the lid down, preheat the BBQ to around 150c.
Combine chili sauce, cola and soup mix.
Place the brisket on a foil lined baking tray.
Pour the sauce mix over the brisket and cover with
another sheet of foil, sealing the edges.
With the BBQ lid down, bake for four hours
or until tender.
Of course this can be done in the oven as well.
Carve the brisket against the grain and serve
with remaining juices as a sauce.
Ray Nalder is the owner of Brisbane Bulk Meats at the
Rock n Roll marketplace, 500 Logan Road, Greenslopes.
Ph: 3394 3365.
WINE
Queensland Wine Week wraps up
writes Andrew Corrigan MW
Q
ueensland Wine Week occurs each year
and allows Brisbane wine consumers to
try some Queensland wines.
Despite the Queensland image of tropical
weather there are regions that are really cold
and successful at excellent wine. The Granite
Belt region (around Stanthorpe on the top of
the Great Dividing Range, about 3 hours drive
from Brisbane) is particularly high in altitude.
Granite Belt wines have come of age and achieve
national quality levels. Vineyards are situated at
altitudes of 700 to 1020 metres (Hidden Creek is
particularly high at 980 metres and receives sleet/
snow each year). Compared to other high areas
such as King Valley, Victoria and Tumbarumba,
NSW (both around 700 to 800 metres).
Of course the Granite Belt is hot in summer.
The soil type is rocky and arid; the vineyard yields
tend to be low – the ingredients for fine wine!
Certain grape varieties are potentially the best
from the Granite Belt. Varieties such as Verdelho,
Chardonnay, Shiraz, Tempranillo and others like
an inland “continental” climate (as distinct from
a coastal mild, cool climate) where there is a hot
summer, cold winter and a definite spring to
wake up vines from winter dormancy.
The Granite Belt contains a large number of
producers of varying sizes – Sirromet is quite
large; Ballandean Estate is well known and has its
annual opera in the vineyards; I am a part-owner
of Hidden Creek and it is a medium/small size.
There are a number of quite small producers and
quite a few wines are available in retail and on
wine lists in Brisbane.
The South Burnett region around Kingaroy
and Murgon also has excellent wine. Two larger
long established producers there—Clovely Estate
and Barambah—have extensive ranges of wine
that are widely available.
There are also detached cellar doors in
regions such as Mt Tamborine, Sunshine Coast
Hinterland and Mt Mee – you can taste wines and
usually have lunch with an excellent view.
While the Queensland Wine Week events
finished on 6 April, there are a number of tastings
and events running right through until May. See
www.queenslandwine.com.au
Read Brisbane’s Best I bmag.com.au 35