Smokey Prego Rolls

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This is almost a cheat’s way of smoking brisket, as a whole brisket takes several hours to smoke and cook. By using thinly sliced pieces of brisket you still get the lovely smoky flavour, but in a fraction of the time.

What you need:

  • 3 slices brisket (around 600g)
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon sumac
  • ¼ teaspoon peri-peri spice
  • Portuguese rolls
  • Cabbage, thinly sliced to serve

Prego sauce

  • 200g cherry tomatoes (leave the stalks on for a more intense tomato flavour)
  • 4 lemon slices
  • 1 onion, peeled and quartered
  • 2 hot chillies
  • Sprinkle of paprika
  • 4 garlic cloves
  • Handful parsley, chopped
  • Salt and pepper
  • Drizzle of olive oil

Place the tomatoes, lemon, onion, chillies and garlic on a baking tray and sprinkle them with a little olive oil. Dust with paprika, salt and pepper and place in a hot oven (200°C) for about 25 minutes. Discard the lemon and the tomato stalks and add the rest to a food processor. Blitz until combined. Pour into a frying pan and reduce the sauce until it is nice and thick. Stir in the fresh parsley.

To prepare the brisket, mix together the spices and rub them into the meat. Place a layer of sawdust on the bottom of the smoker and place the brisket on the rack. Place on the grill and wait for the smoke to begin. Close the lid tightly and smoke for 25 minutes on a low heat. To add extra flavour, remove the brisket from the smoker and sear on the braai. Slice and assemble the rolls, topping the brisket with the prego sauce.

The Gardener