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Ben Lanyon’s beef brisket, with eggplant puree, pickles and labneh

Ben Lanyon’s beef brisket, with eggplant puree, pickles and labneh

Preparation time
Cooking time


  • 800g piece of beef brisket
  • 1 tbsp Dijon mustard
  • 2 tsp dark brown sugar
  • 2 tsp each ground cumin, ground chilli, smoked paprika and freshly ground black pepper
  • 3 garlic cloves, finely chopped
  • 2 tsp sea salt
  • 1 tbsp olive oil
  • 1 onion, thinly sliced
  • 3 thyme sprigs
  • 1 fresh bay leaf
  • 600ml beef stock
  • 5 ripe tomatoes, chopped
  • Labneh, to serve

Pickling liquor (make the day prior)

  • 250ml white vinegar
  • 250ml water
  • 150g sugar
  • 1 star anise
  • ½ tsp mustard seeds
  • 4 radish, quartered and sliced
  • 1 cucumber, sliced in ribbons with a mandolin or a vegetable peeler
  • Hand full of watercress rocket or other fresh leafy greens, to garnish

Eggplant puree

  • 500g eggplant
  • 2 garlic cloves, finely chopped
  • 1 tbsp lemon juice
  • 2 tbsp tahini
  • ¼ cup extra virgin olive oil
  • ¼ cup flat leaf parsley, chopped
  • Salt and pepper to taste


1. Mix the mustard, sugar, spice, garlic and salt to a paste, rub all over brisket. Cover and refrigerate overnight. Preheat oven to 155ºC.

2. Heat oil in pan (medium-high) and brown brisket on all sides. Remove from pan. Add onions and herbs to a deep roasting dish pan and soften over medium heat.

3. Add brisket, stock, tomatoes, bring to a simmer. Remove from heat, cover with foil and braise in oven for 5 hours until the meat is very tender. Remove brisket from pan and cover and keep warm.

4. Skim the fat off the pan juices, simmer for 4-5 minutes to thicken slightly. Spoon pan juice over the meat to serve.

Pickling liquor (make the day prior)

1. Combine all ingredients, except radish and cucumber, in a saucepan and simmer for 5 minutes. Take off heat, cool. Add radish and cucumber and refrigerate overnight.


Eggplant puree

1. Char the eggplant on a hot grill, turning occasionally until charred and tender. Remove from heat, cover in a bowl to rest for about 15 minutes.

2. Carefully peel and discard the charred skin of the eggplant. Add all ingredients to a food processor, process until smooth, season to taste.

To serve

1. Smear eggplant purée on the plate, add brisket and sprinkle over pickles. Finally, add a ball of labneh on top. 

Preparation time
Cooking time


Two Blues Sauvignon Blanc 2014
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1 case, 12 bottles, 3 accessories