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
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.