Everand Logo

Welcome to Everand!

  • Olive Magazine

    Summer Breeze

    Aug 05, 2020 5 minutes
    Recipes JANINE RATCLIFFE Photographs ANT DUNCAN

    Oven-BBQ brisket with blue cheese slaw

    5 HOURS 30 MINUTES + OVERNIGHT RUB | SERVES 6-8 EASY

    Get that slow-cooked BBQ vibe without having to slave over hot coals for hours. Serve with a rich creamy blue cheese slaw and fries.

    beef brisket 1.2kg
    oven french fries to serve
    pickles to serve

    DRY RUB

    garlic granules 2 tsp
    smoked paprika 2 tsp
    mustard powder 1 tsp
    sea salt flakes 2 tsp

    GLAZE

    worcestershire sauce 1 tbsp
    soft light brown sugar 1 tbsp
    smoked paprika ½ tsp
    dijon mustard 1 tbsp

    BLUE CHEESE SLAW

    carrots 500g, shredded or grated
    white cabbage 500g, finely shredded
    white wine vinegar 1 tbsp
    sea salt flakes 1 tsp
    roquefort 100g, rind trimmed
    mayonnaise 5 tbsp
    soured cream 100g
    chives a small bunch, chopped

    You’re reading a preview, subscribe to read more.

    More from Olive Magazine

    Olive Magazine1 min read
    Unwind
    Three luxurious spa breaks with superior dining options, plus chef Abby Lee invites us into her inspiring home kitchen ■
    Olive Magazine1 min read
    On The Cover
    SERVES 2 AS A SNACK OR STARTER PREP 10 MINS | COOK 5 MINS EASY sunflower or vegetable oil, for frying4-6 corn tortillas, halved or cut into small rounds250g sashimi-grade sustainably caught tuna, cubed2 tsp sesame oil2 tsp soy sauce1 large lime, juic
    Olive Magazine2 min read
    Welcome
    Welcome to our smart new version of O. This month we’ve refreshed the look of the magazine to make even more of our beautiful imagery. You’ll still find our exciting new recipes, must-visit restaurants, travel destinations to bookmark and wellbeing f

    Related