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ANGUS RESERVE SKELETON MEAT PLATTER

Serves
12
Prep
25 mins
Cook
20 mins
Difficulty
Medium
Ingredients.
  • 1kg Angus Reserve pulled beef brisket, warmed (handy hint: try ready-to-serve pulled brisket to save time)
  • 2 x beef short ribs rib racks, warmed
  • 6 rashers rindless bacon, chopped
  • 1 brown onion, finely diced
  • 4 cloves garlic, minced
  • 2 tsp dried Italian herbs
  • 500g cream cheese
  • 500g grated mozzarella
  • 6 green shallots, very finely sliced
  • 8 thin slices prosciutto
  • 1 green olive, halved
  • 1 red capsicum
  • 1 Boerewors sausage
  • 1 Tbsp extra virgin olive oil
Method.
  • Fry the bacon pieces in a large pan over a high heat until crisp, then add the onion, garlic and dried herbs. Cook for 3 more minutes. Set aside to cool completely. Mix with the cream cheese, mozzarella and green shallots, then form into a skull shape. Chill until very firm.
  • Wrap the skull in prosciutto, then put green olive pieces on top to finish the eyes. Arrange at the top of a large board.
  • Char the capsicum over a direct flame until lightly blackened, then remove the top and seeds. Arrange the brisket below the skull to firm a body and put the capsicum on top for a heart. Arrange the ribs on either side.
  • Grill the Boerewors until firm over a moderate heat, then place at the bottom of the platter to make the intestines.
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