The Auction Crossing Syrah/Viognier 2006. Click here to buy the wine.

• 1.5kg - 2kg brisket with a thin layer of fat
• handful marjoram leaves for garnish

Spice paste:

• 6 tbsp American-style mustard
• 1 tbsp Worcestershire sauce
• 2 tbsp smoked sweet paprika
• 1 tbsp chilli powder
• 2 cloves of garlic, peeled and crushed
• 1 tsp cayenne pepper

Wrapping mixture:

• 1/2 cup honey
• 100g dark brown sugar
• 2 tbsp unsalted butter, melted

Pre-heat the oven to 150°C. To make the spice paste combine all the ingredients and add half a cup of water and mix well. Rub and coat the meat generously with this mixture and then roast for 1,5 hours.

In the mean time mix all the wrapping ingredients together till you have a sticky paste. Remove the brisket from the oven and place on a large sheet of foil, paint the brisket with the wrapping mixture, cover with the foil. Serves 6.

Photography & Styling C&D Heierli • Recipe by Diane Heierli