Details:
Level: Difficult
Serves: 10
Cook for: 6 hours
Ingredients:
5lb Piece of brisket
500ml beef stock
For the seasoning:
2 tablespoons chilli powder
2 tablespoons mustard powder
1 tablespoon paprika
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon ground pepper
1 tablespoon dried thyme
For the BBQ Sauce:
1 tablespoon sunflower oil
1 small onion, finely chopped
3 crushed garlic cloves
500ml tomato ketchup
100ml Worcestershire sauce
75ml Lemon juice
2 tablespoon brown sugar
1 tablespoon malt vinegar
2 tablespoon Dijon mustard
1 tablespoon crushed chilli flakes
1 teaspoon tabasca sauce
1 teaspoon dried thyme
Method:
- To make the barbecue sauce, heat the oil in a frying pan, then cook onion and garlic for a few minutes until softened. Add salt and simmer for 20 minutes. Use a hand blender or food processor to create a smooth purée.
-
Heat oven to 150C (130C fan/gas 2). Make the seasoning by mixing all the ingredients together with a pinch of salt. Rub the mix all over the beef and set aside.
-
In a large roasting tin, mix the beef stock and ½ of the barbecue sauce. Add the brisket to the tin, cover tightly with foil, then cook for 4-5 hours until the meat is really tender.
-
To finish the beef, get a barbecue fired up and wait until the coals are completely ashen. Lift the beef out of the roasting tin and place on the barbecue to char. Cook for about 20 minutes, turning it carefully with tongs, until lightly charred all over and heated through. Lift onto a board and serve sliced with the remaining barbecue sauce on the side.
