1 tbsp each of sea salt, black pepper, cayenne pepper and garlic powder
2kg piece beef brisket
2 tsp hot sauce, or more to taste
25g soft dark brown sugar
2 tbsp brown sauce
1 onion, finely chopped
2 cloves garlic, chopped
2 tsp beef dripping
2 tsp smoked paprika
1 tsp cumin
1 tsp chilli powder
1 tsp cracked black pepper
1 tsp star anise powder
½ green pepper, chopped
125ml lager and 200ml beef stock
50g tomato ketchup
50ml cider vinegar
2 tbsp Worcestershire sauce
Instructions
Preheat the oven to 160°C/gas mark 2½. To make the
sauce, gently cook the onion and garlic in the
dripping for 5 minutes. Mix the paprika, cumin,
chilli, pepper and star anise in a bowl then add to
the pan and cook for a further 2 minutes.
Add the rest of the sauce ingredients and bring to
the boil. Reduce to a simmer and cook for 15
minutes. Rub the salt, pepper, cayenne and garlic
powder into the beef then in a pan heat some oil
until hot and seal the meat on all sides.
Put the meat in an ovenproof dish, pour over the
warm sauce and cover the dish with greaseproof paper
and foil. Place in the oven and cook for 3 hours or
more, turning the meat over in the liquid every 30
minutes.
With a pair of forks pull the meat apart into chunks
and serve with in sub rolls with coleslaw and
pickles.
Serving
Suggestions
Coleslaw, pickles and submarine rolls
Originally Submitted
6/3/2013
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