Smoky barbecue brisket

Ready in 4 hours 30 minutes, serves 6

2kg beef brisket
300ml beef stock

For the rub:

2 tsp each, paprika, sugar and chilli powder

For the barbecue sauce:

2 tbsp vegetable oil
1 onion, chopped
6 garlic cloves, chopped
1 tsp chipotle chilli flakes
1 tbsp smoked paprika
300ml tomato ketchup
100ml Worcestershire sauce
juice 1 orange
50g brown sugar
2 tbsp white wine vinegar
1 tbsp Dijon mustard

1 To make the barbecue sauce, heat the oil in a saucepan, add the onion and garlic and cook gently for 5 minutes. Add the chilli flakes and smoked paprika and cook for another 5 minutes. Add the remaining ingredients, bring to the boil and simmer for 15-20 minutes. Allow to cool a little before blending.

2 Meanwhile, combine the rub ingredients, season well and rub over the beef. Set aside. Place half the barbecue sauce in a slow cooker with the stock, add the beef and cook on low for 4 hours. Or, place in a large pan, add an extra 300ml water, cover and simmer until tender.

3 Remove from the marinade and allow to stand for 30 minutes. Cook over a medium barbecue for 20 minutes, carefully turning until lightly charred all over. Pull apart and serve with the remaining marinade. Delicious served in rolls with salad, slaw, mayo and extra barbecue sauce.

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