Ingredients
- 1kg whole piece of beef brisket, good fat content needed for this
- 200ml beef stock
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- ¾ tbsp yellow mustard seeds
- ½ tbsp black peppercorns
- 1 tbsp dark muscovado sugar
- 1 heaped tsp smoked paprika
- ½ tsp cayenne pepper
- For the barbecue sauce,
- 125ml cabernet sauvignon vinegar
- 40g soft dark brown sugar
- 125ml tomato ketchup
- 100ml ready-made beef gravy
- 50ml black treacle
- 40ml bourbon
- 40ml Coca-Cola
- Good Splash of Worcestershire sauce
- For the coleslaw,
- 2 red onions
- 1 Spanish onion
- 10 radish, thinly sliced
- ¼ white cabbage, tough core removed
- 1 bunch spring onions, finely sliced
- 4 tbsp chives, finely chopped
- 80g mayonnaise
- 1 tbsp English mustard
- 1 tsp cracked black pepper
Method
- Preheat the oven to 190°C/Gas Mark 5. Put the coriander, cumin and mustard seeds, and the peppercorns, into an ovenproof frying pan and bake until toasted and fragrant. This should take 5 minutes or so. Remove from the oven or pan, tip them onto a plate and cool, then crush into a fine powder with a pestle and mortar.
- Add the sugar, paprika and cayenne and mix. Rub this mixture all over the brisket and place in a plastic container. Scatter over any remaining spice mixture cover with a lid or cling film. Refrigerate overnight.
- The next day, preheat the BBQ to 110c. Pour the beef stock into a lined roasting tin, put the brisket on top and then cover tightly with tin foil. Cook for 6-8 hours, checking from time to time that the beef stock hasn’t evaporated.
- If it looks a little low, add some water. The beef should be very tender. Remove from the oven and leave to rest with the tin foil on for 30 minutes.
- To make the barbecue sauce, pour the vinegar and sugar into a saucepan and bring to the boil. Turn the heat down and slowly reduce the mixture by half. Add the ketchup, gravy, bourbon, treacle, and Coca-Cola and bring back to the boil. Turn the heat down and simmer very slowly for 15 minutes. While this is happening, remove the brisket from the tray and, with a fork, break up all the meat into flakes. Add the meat to the simmering pot, along with any juices left in the roasting tin. Season with a good splash of Worcester sauce.
- To make the coleslaw, slice the red onions, Spanish onion, radish, and white cabbage very thinly and place in a large mixing bowl. Add the spring onions and chives. Mix in the mayonnaise, mustard, herbs, and black pepper until well combined.
- Remove the foil from the brisket and begin to pull the meat apart with 2 forks. Add the BBQ sauce and mix well.
- Enjoy!
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