Brisket stuffed with peppers and za’atar

You know what’s great? Porcehtta. Now, what if porchetta but beef…

Cool – many of you can now skip the recipe entirely.

What? Nigel Slater got a 400-page book out of one-liners and faint gestures. At least I’m going to give an ingredients list below the fold… sheesh. (Eat is actually great though, worth your time as an idea-sparker)

This is a thing that happened when I wanted to make porchetta, but couldn’t find pork belly without walking across town. It doesn’t have the zingy brightness of a herb-stuffed pork roast, and brisket won’t give you the gooey richness either, but it’s big satisfying flavours and it’s fall-apart soft. Other cuts may push you more in that unctuous direction (looking at you, beef shin) but they’ll be fiddlier to slice and stuff.

The nice thing about this is that it’s front-loaded. Twenty minutes of faffing, then three hours of ignoring it in a low oven and you’ve got an amazing sandwich filling (fresh rolls or pita) or an unusual roast.

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