Texas Barbecue Brisket

Take your barbecue beyond the burger with this brilliant beef brisket

• Cooking Time Prep 30 mins
  Cook 6 hrs
• Skill Level For the keen cook
• Servings Serves 10

Nutrition per serving

• Kcalories

  958

• Protein

  94g

• Carbs

  13g

• Fat

  59g

• Saturates

  26g

• Fibre

  0g

• Sugar

  10g

• Salt

  1.2g

Ingredients

• about a 5kg/ 11 lb piece of beef brisket
• 500 ml/ 18 fl oz beef stock
• For the barbecue sauce
• 1 tbsp sunflower oil
• 1 small onion, finely chopped
• 3 garlic cloves, crushed
• 500 ml/ 18 fl oz tomato ketchup
• 100 ml/ 3½ fl oz Worcestershire sauce
• 75 ml/ 2½ 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
• For the rub
• 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

Directions

1. 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. 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. 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. 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.

Categories: Barbecue