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Beef Brisket with BBQ Sauce, Slaw and Buns

SERVES: 6-8
PREP TIME: 30 minutes
COOK TIME: 5 hours and 30 minutes

INGREDIENTS
BBQ Sauce
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 1 ½ cups tomato sauce
  • ½ cup apple cider vinegar
  • 2 tablespoons tamari or light soy sauce
  • ½ cup brown sugar
  • 2 tablespoons Dijon or American mustard
  • 2 tablespoons smoked paprika
  • 1 teaspoon freshly ground black pepper
  • ¼ - ½ teaspoon chilli powder
  • 2 tablespoons lemon juice
 
Rub
  • 2 tablespoons olive oil
  • 1 tablespoon brown sugar
  • 3 cloves garlic, minced
  • 1 tablespoon smoked paprika
  • 2 teaspoons sea salt
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • ½ teaspoon oregano
 
Brisket
1 piece Beef Brisket
1 onion, sliced
1 cup of your BBQ sauce
1 ½ cups water
 
Slaw
  • 450g cabbage
  • 1 large carrot (approx. 200g)
  • 2 tablespoons mayo
  • 3 tablespoons sour cream
  • 1 tablespoon lime juice
  • Buns
  
METHOD

BBQ Sauce
Put the olive oil into a heavy-bottomed pot over a medium-high heat and fry the onion and garlic until soft and translucent. Add in the remaining ingredients aside from the lemon juice, bring to the boil then reduce the heat to a simmer and cook for 30 minutes or until thick and silky. Stir in the lemon juice and set aside.
 
Rub
Put all the rub ingredients into a little bowl and mix well to combine.
 
Brisket
Pre-heat the oven to 160°C. Remove the brisket from the fridge and massage the rub all over the meat. Arrange the onions in the bottom of a roasting dish that will just fit the brisket. Pour 1 cup of the BBQ sauce over and around the brisket then pour the water around the edges of the meat. Seal well with tin foil and cook for 4 hours or until tender. It is a good idea to check the meat at the 3 hour mark and then every half hour after that until cooked. Though brisket is a very forgiving cut of meat!
 
Remove the brisket from the oven, scrap any sauce from the top of the meat and then take the meat out of the sauce and put it into an oven-proof dish. Turn the oven up to 180°C and set the meat aside, loosely covered with tin foil while you reduce the BBQ sauce.
 
Pour the cooking liquid into a large pot, bring to the boil then reduce the heat and simmer for 30 minutes or until thick and silky and the consistency of BBQ sauce. Remove the tin foil from the brisket, baste and then return to the oven for 20 minutes. Baste again and cook for a further 20 minutes. Remove from the oven and slice thinly before pouring over the remaining BBQ sauce and mixing well.
 

Slaw
While the brisket is cooking, roughly chop the cabbage and grate the carrot. Add in the remaining ingredients and mix well.


TO SERVE

Serve the brisket with the slaw and buns.
BBQ-Beef-Brisket-Green-Meadows-Beef-(1).jpg

BBQ-Beef-Brisket-Ciabatta-Bun-Green-Meadows-Beef.jpg

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