GOOD BRISKET RUB RECIPE RECIPES

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TEXAS BARBECUE BRISKET RECIPE | BBC GOOD FOOD



Texas barbecue brisket recipe | BBC Good Food image

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

about a 5kg/ 11 lb piece of beef brisket
500 ml/ 18 fl oz beef stock
1 tbsp sunflower oil
1 small onion , finely chopped
3 garlic cloves , crushed
500 ml/ 18 fl oz tomato ketchup
100 ml/ 3.5 fl oz Worcestershire sauce
75 ml/ 2.5 fl oz lemon juice
2 tbsp brown sugar
1 tbsp malt vinegar
2 tsp Dijon mustard
1 tsp crushed chilli flakes
1 tsp Tabasco sauce
1 tsp dried thyme
2 tbsp each chilli powder and mustard powder
1 tbsp each paprika , ground cumin, garlic powder, ground black pepper, caster sugar
1 bay leaf , crushed

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

BEER-BRAISED BRISKET POT ROAST RECIPE | BBC GOOD FOOD



Beer-braised brisket pot roast recipe | BBC Good Food image

Adding beer and beef extract to beef brisket gives real depth of flavour to this budget cut of meat. Serve with broccoli for a comforting Sunday roast

Provided by Tom Kerridge

Categories     Dinner, Lunch, Main course

Total Time 5 hours 5 minutes

Prep Time 5 minutes

Cook Time 5 hours

Yield 6

Number Of Ingredients 11

1 beef stock cube , crushed
1 tsp dried tarragon
2 tsp cracked black pepper
2kg rolled beef brisket
1 tbsp sunflower oil
500-550ml bottle of dark ale
2 tbsp beef extract
1 tbsp muscovado sugar
2 tbsp dried onion flakes
500ml beef stock
long-stem broccoli , to serve (optional)

Steps:

  • Heat the oven to 150C/130C fan/gas 2. Mix the stock cube with the tarragon and pepper in a small bowl. Rub over the brisket and season. Heat the oil in a large flameproof casserole dish or roasting tin over a medium-high heat, add the brisket and brown well on all sides.
  • Stir in the ale and beef extract, then tip in the sugar and onion flakes and add enough of the beef stock to come two-thirds of the way up the sides of the brisket. Bring to the boil, cover and roast in the oven for 3 hrs, checking every 30 mins to see if the brisket is tender (but you may need to roast it for up to 5 hrs). Transfer the brisket to a board and leave to rest for 15 mins. Slice and serve with the stock spooned over and some steamed long stem broccoli on the side, if you like.

Nutrition Facts : Calories 713 calories, FatContent 42 grams fat, SaturatedFatContent 17 grams saturated fat, CarbohydrateContent 10 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 2 grams fiber, ProteinContent 69 grams protein, SodiumContent 1.9 milligram of sodium

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BEER-BRAISED BRISKET POT ROAST RECIPE | BBC GOOD FOOD
Adding beer and beef extract to beef brisket gives real depth of flavour to this budget cut of meat. Serve with broccoli for a comforting Sunday roast
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Total Time 5 hours 5 minutes
Category Dinner, Lunch, Main course
Calories 713 calories per serving
  • Stir in the ale and beef extract, then tip in the sugar and onion flakes and add enough of the beef stock to come two-thirds of the way up the sides of the brisket. Bring to the boil, cover and roast in the oven for 3 hrs, checking every 30 mins to see if the brisket is tender (but you may need to roast it for up to 5 hrs). Transfer the brisket to a board and leave to rest for 15 mins. Slice and serve with the stock spooned over and some steamed long stem broccoli on the side, if you like.
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