Brisket taken off the bone. This cut is suited to low and slow cooking methods, either in the oven or on the BBQ. It is also ideal for pot roasting and making salt beef. A great value cut taken from the breast of the beast, and well suited to long, slow cooking or marinating and barbecuing for meltingly tender beef.
Allow 0.200g per person.
William’s recipe for Texas BBQ brisket. – Heat oven to 150C/130C fan/gas 2. Rub the BBQ sauce and salt all over the beef and set aside. In a large roasting tin, mix the beef stock and some more 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. 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.
We have given you these cooking instructions as a guide only.
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