Smoked Beef Brisket with Pan-Fried Gnocchi

A true winter warmer

Pasta and smoked beef brisket - what’s not to like? Gracemere Hotel’s Signature Smoked Beef Brisket with Pan-fried Gnocchi is perfect with a glass of red wine. Enjoy!

Ingredients

Serves 4

• 1-1.5kg beef brisket

Brisket Spice Rub

• 200g American mustard
• 2 tbsp garlic powder
• 1 tbsp onion powder
• 2 tbsp paprika
• 1 tsp salt
• 1 tsp pepper
• 2 tbsp sugar

Pan-fried Gnocchi

• 25ml olive oil
• 500g gnocchi (boiled and cooled)
• 1/4 Spanish onion
• 2 garlic cloves (finely chopped)
• 200g pumpkin, diced and roasted
• 80g semi-dried tomato
• 180ml cooking cream
• 10g basil pesto
• 50g baby spinach
• 25g shaved parmesan
• Salt and pepper to taste

Method

Beef Brisket

1. Preheat smoker to 120°C.
2. Combine the dry ingredients for the brisket rub into a bowl. Rub the brisket with the American mustard, making sure to coat the brisket on both sides. Sprinkle with the dry ingredients. For a more intense flavour, marinate the brisket overnight.
3. Place the brisket into the smoker and smoke for 12 hours.  To increase tenderness, wrap the brisket in aluminium foil once internal temperature reaches 75°C and place back in the smoker for the last 2 hours. The final internal temperature should reach 90°C.
4. Rest the brisket for up to 2 hours before slicing.
5. Grill the brisket slices on the chargrill for a stronger flavour (optional).

Pan-fried gnocchi

1. Bring a pot of water to boil. Add gnocchi and boil until the gnocchi floats.
2. Drain and cool with running water.
3. Coat with a drizzle of olive oil and refrigerate until cool.
4. In a non-stick frying pan, add olive oil and fry the gnocchi until golden and caramelised.
5. Add Spanish onion and chopped garlic. Then add the roasted pumpkin, semi-dried tomatoes and saute.
6. Add cream and pesto and lastly add baby spinach until just wilted.
7. Season with salt and pepper.

Place gnocchi into a serving bowl and add grilled brisket slices on top. Garnish with shaved parmesan and micro herbs.