Name: BBQ brisket
Prep time: 30 min
Cook time: 30 min
Yield: 10
Ingredients: about a 5kg/ 11 lb piece of beef brisket -; 500 ml/ 18 fl oz beef stock -; 1 tbsp sunflower oil -; 1 small onion , finely chopped -; 3 garlic cloves , crushed -; 500 ml/ 18 fl oz tomato ketchup -; 100 ml/ 3.5 fl oz Worcestershire sauce -; 75 ml/ 2.5 fl oz lemon juice -; 2 tbsp brown sugar -; 1 tbsp malt vinegar -; 2 tsp Dijon mustard -; 1 tsp crushed chilli flakes -; 1 tsp Tabasco sauce -; 1 tsp dried thyme -; 2 tbsp each chilli powder and mustard powder -; 1 tbsp each paprika , ground cumin, garlic powder, ground black pepper, caster sugar -; 1 bay leaf , crushed -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - BBQ brisket

1. about a 5kg/ 11 lb piece of beef brisket -

2. 500 ml/ 18 fl oz beef stock -

3. 1 tbsp sunflower oil -

4. 1 small onion , finely chopped -

5. 3 garlic cloves , crushed -

6. 500 ml/ 18 fl oz tomato ketchup -

7. 100 ml/ 3.5 fl oz Worcestershire sauce -

8. 75 ml/ 2.5 fl oz lemon juice -

9. 2 tbsp brown sugar -

10. 1 tbsp malt vinegar -

11. 2 tsp Dijon mustard -

12. 1 tsp crushed chilli flakes -

13. 1 tsp Tabasco sauce -

14. 1 tsp dried thyme -

15. 2 tbsp each chilli powder and mustard powder -

16. 1 tbsp each paprika , ground cumin, garlic powder, ground black pepper, caster sugar -

17. 1 bay leaf , crushed -

How to cook deliciously - BBQ brisket

1. Stage

To make the barbecue sauce, heat the oil in a frying pan, then cook onion and garlic for a few mins until soft. Add the rest of the sauce ingredients to the pan with a good pinch of salt and simmer for 20 mins. Use a hand blender or food processor to whizz to a smooth purée.

2. Stage

Heat oven to 150C/130C fan/gas 2. Make the rub by mixing all the ingredients together with a pinch of salt. Rub the mix all over the beef and set aside.

3. Stage

In a large roasting tin, mix the beef stock and ½ the barbecue sauce. Add the brisket to the tin, cover tightly with foil, then cook for 4-5 hrs until the meat is really tender when you push a fork into it. The beef can be prepared the night before – just leave it to cool in the tin covered with foil, but don’t refrigerate.

4. Stage

To finish the beef, get a barbecue fired up and wait until the coals are completely ashen – you want a low, not fierce, heat. Lift the beef out of the roasting tin and place on the barbecue to char. If your barbecue has a lid, close it now. Cook for about 20 mins, 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.