FALL FLAVOUR

Sticky beef brisket with apple salsa and sweet potato hash

SERVES 4-6

• 1.5kg good-quality brisket*
• Sea salt and black pepper

FOR THE MARINADE

• 4 tbsp olive oil
• 3 tbsp Worcestershire sauce
• 1 tsp spiced paprika
• 1 tsp smoked paprika
• ½-1 tsp chilli powder
• 3 garlic cloves, minced
• 2-3 tbsp honey
• ½ lemon, juice
• 1 tsp Colman’s mustard powder
• 1 tsp liquid smoke (optional)

FOR THE HASH

• 600g sweet potatoes
• 2 tbsp olive oil
• 4 spring onions, finely sliced

FOR THE APPLE SALSA

• 2 Granny Smith apples• 1-2 green chillies, finely sliced• Large handful of fresh coriander, roughly chopped• 1 lime, juice and zest