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For the barbecue sauce

For the rub

Nutrition: per serving

  • kcal958
  • fat59g
  • saturates26g
  • carbs13g
  • sugars10g
  • fibre0g
  • protein94g
  • salt1.2g
    low

Method

  • step 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.

  • step 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.

  • step 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.

  • step 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.

RECIPE TIPS
BUYING YOUR BRISKET

When you order the brisket from your butcher, ask for a neat-shaped whole piece, trimmed of any excess fat on the side. The more uniform your piece of beef, the easier it will be to handle.

Recipe from Good Food magazine, August 2011

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Comments, questions and tips (32)

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Overall rating

A star rating of 4.3 out of 5.32 ratings

Penny56

Followed recipe exactly using half the quantity of brisket and it tasted amazing. Our guests loved it! Will definitely cook again.

millerscaroline

I tried this recipe and enjoyed the flavours! I used a much smaller piece of brisket and probably over cooked it slightly- cooked for 4 hours. I made the bbq sauce which for me was good (not a big fan of bbq sauce normally). After long, slow cooking I blackened/burnt it on bbq. The blackened…

Chromepete

I made a version of this. I used the rub recipe, cooked it covered in the oven because I’m English and don’t have access to a decent bbq, with the stock and sauce mix in the bottom of the pan, cooked for about 2:30 hours. I used a shop bought Bbq sauce as a dip, just as suggested and it was great.…

pcyvcjc1brvjYQE7

Total tosh,

Tried this and was burnt within 3 hours!!!

about £20 wasted!!!!

f u dont even bother!!!

Melissa Wickison avatar

Melissa Wickison

A star rating of 1 out of 5.

I agree with LMaris... I'm a Texan and it certainly sounds like a pot roast. Texas don't cook with barbecue sauce, we dip our food into it as we eat. Brisket should be cooked low and slow for many many hours. The sause looks like it would be way too sweet as a Texas sauce. It should be a thin…

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