2kg rolled beef brisket
3 garlic heads, cut in half crossways
½ glass of wine
Chopped fresh parsley
3 large bunches kale, washed, roughly chopped
1 tbsp olive oil
300g pitted Kalamata olives
4 cloves garlic, chopped
50g butter, softened, cubed (plus extra for greasing)
1.8-2kg Delaware potatoes, peeled, thinly sliced
2 cloves garlic, thinly sliced
Salt and freshly cracked black pepper
Freshly ground nutmeg
1 tsp plain flour
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make the tapenade, place the olives, capers, anchovies and garlic in the bowl of a food processor. Add the olive oil, and process until a stiff, course paste forms.
Remove the string from beef and unroll on a clean work surface. Spoon the tapenade over the beef. Roll to enclose the filling. Tie with kitchen string to secure.
In a fry pan, add the brisket and brown on all sides. Transfer to a deep roasting tray. Add the garlic heads and a little water. Cover with baking paper, followed by 2 layers of aluminium foil. Bake in an oven at 240°C for 1 hour. Reduce heat to 180°C and bake for a further 3 hours.
Remove from oven and set aside to rest for 1 hour before serving.
In the fry pan, add the cooking juices and the wine. Reduce slightly to make a jus. Stir through chopped fresh parsley just before serving.
To make the dauphinois, use the extra butter to grease a deep baking tray. Arrange the potato slices in overlapping rows, seasoning as you go with garlic, salt, pepper and nutmeg. Mix the flour into the cream. Add one-quarter of the milk and stir. Add the remaining milk and mix well. Carefully pour the milk mixture over the potatoes and carefully dot with the butter. Bake for 1 hour or until the potatoes are soft and golden.
To prepare the kale, heat a little olive oil in the bottom of a large stock pot. Add the kale, season with salt and pepper. Stir well, cover and cook until steamed and wilted.
Serve a slice of the brisket with a little jus and garlic clove. Serve the steamed kale and Delaware dauphinois on separate vegetable plates.