TEXAS BARBECUE BRISKET RECIPE | BBC GOOD FOOD
Take your barbecue beyond the burger with this brilliant beef brisket
Provided by Good Food team
Categories Buffet, Dinner, Main course, Supper
Total Time 6 hours 30 minutes
Prep Time 30 minutes
Cook Time 6 hours
Yield 10
Number Of Ingredients 17
Steps:
- To make the barbecue sauce, heat the oil in a frying pan, then cook onion and garlic for a few mins until soft. Add the rest of the sauce ingredients to the pan with a good pinch of salt and simmer for 20 mins. Use a hand blender or food processor to whizz to a smooth purée.
- Heat oven to 150C/130C fan/gas 2. Make the rub by mixing all the ingredients together with a pinch of salt. Rub the mix all over the beef and set aside.
- In a large roasting tin, mix the beef stock and ½ the barbecue sauce. Add the brisket to the tin, cover tightly with foil, then cook for 4-5 hrs until the meat is really tender when you push a fork into it. The beef can be prepared the night before – just leave it to cool in the tin covered with foil, but don’t refrigerate.
- To finish the beef, get a barbecue fired up and wait until the coals are completely ashen – you want a low, not fierce, heat. Lift the beef out of the roasting tin and place on the barbecue to char. If your barbecue has a lid, close it now. Cook for about 20 mins, turning it carefully with tongs, until lightly charred all over and heated through. Lift onto a board and serve sliced with the remaining barbecue sauce on the side.
Nutrition Facts : Calories 958 calories, FatContent 59 grams fat, SaturatedFatContent 26 grams saturated fat, CarbohydrateContent 13 grams carbohydrates, SugarContent 10 grams sugar, ProteinContent 94 grams protein, SodiumContent 1.2 milligram of sodium
SLOW-COOKER BARBECUE BRISKET RECIPE | FOOD NETWORK KITCHEN ...
Provided by Food Network Kitchen
Total Time 8 hours 25 minutes
Prep Time 25 minutes
Cook Time 8 hours 0 minutes
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine the brown sugar, chile powder, cumin, celery salt, garlic, and salt and pepper to taste in a small bowl. Rub all over the brisket, then transfer to a 5-to-6-quart slow cooker. Combine 3/4 cup ketchup, the vinegar and Worcestershire sauce in another small bowl. Pour over the brisket along with 3/4 cup water. Cover and cook on low, 8 hours.
- Remove the brisket to a cutting board and let rest 10 minutes. Meanwhile, skim off the excess fat from the sauce; stir in the remaining 1/2 cup ketchup. Reserve one-third of the brisket (about 12 ounces) and 1 cup of the brisket sauce for Southwestern Brisket Hash. Slice the remaining brisket and divide among plates. Top with some of the sauce and serve with potato salad and cornbread.
- Per serving: Calories 453; Fat 12 g (Saturated 5 g); Cholesterol 115 mg; Sodium 676 mg; Carbohydrate 16 g; Fiber 0 g; Protein 67 g
Nutrition Facts : Calories 453 calorie, FatContent 12 grams, SaturatedFatContent 5 grams, CholesterolContent 115 milligrams, SodiumContent 676 milligrams, CarbohydrateContent 16 grams, ProteinContent 67 grams
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