Texas Barbecue Brisket Recipe
Ready in about: 6 hours 30 minutes, Serves: 10
Ingredients:
- 11 lb. piece of beef brisket
- 2 cups of beef stock
For the barbecue sauce:
- 1 tbsp. sunflower oil
- 1 small-size onion, chopped
- 3 garlic cloves, minced
- 2 cups tomato ketchup
- 3½ fl oz. Worcestershire sauce
- 2 ½ fl oz. lemon juice
- 2 tbsp. brown sugar
- 2 tsp. Dijon mustard
- 1 tbsp. malt vinegar
- 1 tsp. Tabasco sauce
- 1 tsp. dried thyme
- 1 tsp. crushed chili flakes
For the rub:
- 2 tbsp. chili powder
- 2 tbsp. mustard powder
- 1 tbsp. paprika powder
- 1 tbsp. ground cumin
- 1 tbsp. garlic powder
- 1 tbsp. ground black pepper
- Caster sugar
- 1 bay leaf, minced
Instructions:
- To begin, heat the oil in a frying pan and cook the onion and garlic for a few minutes until soft. Add the leftover sauce ingredients to the pan and season with salt to taste. Simmer for 20 minutes.
- Whiz the mixture to a smooth puree using a hand blender or food processor.
- Preheat oven to 150 degrees Celsius/130 degrees Celsius fan/gas 2. Gather all ingredients in the small-size bowl with a pinch of salt to make the rub. Rub the mixture evenly throughout the beef and set aside.
- Combine the beef stock and 1/2 of the barbecue sauce in a large roasting tin. Put the brisket in the baking tray, cover tightly with foil, and cook for 4-5 hours, or until a fork quickly penetrates the meat.
- Cook the brisket the night before – allow it to cool in the tin covered with foil, but do not refrigerate.
- To finish the brisket, place it on the barbecue to char on medium heat.
- If your barbecue has a lid, now is the time to close it. Cook for approximately 20 minutes, turning carefully with tongs, until lightly charred and warmed through.
- Transfer to a cutting board and slice with a long slicing or brisket knife. Serve with additional barbecue sauce on the side.
