MLA Panko-crusted beef scrumpets with tangy lime mayonnaise

  • Prep time 24Hr
  • Cook time 5Hr
  • Technique Pan Fry / Saute
  • Meat Beef
  • Cut Brisket
  • Serves 0

Scrumpets are perhaps the ultimate meat snack – in this case braised Aussie beef brisket cooked down, then chilled, battered in panko and quick-fried. A tangy lime mayo takes it over the top.


1 point end brisket deckle off, approx. 6½ pounds, trimmed but with some fat left on top
Salt and pepper
2 cinnamon sticks
1 star anise
2 quarts beef stock
2 bay leaves
1 carrot, chopped
2 stalks of celery, chopped
2 onions, chopped
1 orange, zest only

5 eggs
¾ cup milk
4 cups flour
36 ounces Panko breadcrumbs
Oil for frying

Lime Mayonnaise:
10 ounces whole egg mayonnaise
2 limes, zested and juiced
Pinch of salt


Place all ingredients into a braising tray (with the brisket fat side up) and cover with grease proof paper and foil. Place into a hot 325ºF oven and cook for approximately 5 hours until tender. Remove from the oven. Remove the brisket from the liquid and place in a clean tray. Place a heavy weight on top and leave in the fridge overnight.Remove from the fridge and remove the weight.Trim off the fat and cut the brisket into strips about ½ inch wide.

For the Crust: beat the eggs and milk together. Place the beef strips into the flour and shake off the excess. Place beef strips into the egg and milk mixture. Place the brisket into the Panko breadcrumbs and leave to set before frying.Deep fry until crunchy, and serve with lime mayonnaise.

For Mayonnaise, mix the mayonnaise and the lime zest together. Add salt to taste.

To Serve: Place crumbed brisket in a bowl or plate with the dipping sauce of lime mayonnaise. Serve with extra lime wedges and salt. Perfect as a bar snack, shared plate or kids’ meal.