If you’re in Cape Town, you’ve probably tasted the amazingness that is Scandalous Food Truck. They were kind enough to share their slow-roasted brisket piadine recipe with us, so that everyone in SA can taste this gourmet street food goodness. And if you haven’t check them out there, be sure to visit their website.
SERVES 12 // COOKING TIME 60 min, plus 16 hours slow cooking time
INGREDIENTS
For the brisket
2 kg brisket, deboned
1 bulb garlic, peeled and crushed
4 onions, peeled and quartered
1 bunch celery, stems and leaves, chopped
4 carrots
4 sprigs rosemary, 2 chopped
½ cup chopped coriander
½ cup chopped parsley
Zest of 1 lemon
Drizzle olive oil
Salt and pepper
For the piadine
1 kg cake flour
1L plain yoghurt
125 ml olive oil
Pinch salt
METHOD
For the brisket
1. Preheat oven to 170°C.
2. Place brisket in a deep oven dish. Add all other ingredients, drizzle with olive oil, and season with salt and pepper. Cover with heavy-duty foil.
3. Cook for 1 hour, then reduce the temperature to 100°C and cook for another 6–8 hours until done to your liking.
4. Remove from the oven. Allow to cool, then slice meat thinly, discarding vegetables.
For the piadine
1. Pour the flour on to a clean work surface and make a well in the centre. (Reserve 1 cup flour for rolling out the dough later.) Pour the yoghurt, oil and salt into the well. Knead for at least 15 minutes, until smooth.
2. Wrap dough in cling film and let it rest for at least 8 hours.
3. Divide dough into 12 balls. Working on a surface free of flour, roll each one under your palm. It will stick to the surface slightly, creating tension that helps form a tight, round ball.
4. Dust your work surface with the reserved flour, flatten each ball slightly and dust the tops with flour. Cover and leave to rise overnight, at least 8 hours.
5. Roll out each ball into a thin oblong, 20–25 cm in diameter. Place on a tray sprinkled with cornmeal (which will keep the dough from sticking).
6. Heat a pan over high heat. Cook the piadine 1 at a time until they start to bubble. Keep an eye on them, turning 3–4 times until cooked through.
7. Top with brisket, lettuce, spring onions, capers and herb yoghurt.
