Beef Brisket Buns with Pickles and Homemade BBQ Sauce

preparation 30 minutes, plus overnight marinating time
cook time 5 hours
Serves 8

Ingredients Method

5kg of Irish beef brisket
8 soft white buns, to serve
For the BBQ Sauce:
1 tsp of garlic puree
500ml ketchup
100ml Worcestershire sauce
2 tbsp brown sugar
1tbsp malt vinegar
400ml of orange juice reduced by 2/3
2 tbsp English mustard
1 tsp Tabasco
For the pickle:
One cucumber (roughly chopped)
A handful of chilies
300ml water
200ml white wine vinegar
100g of sugar
For the dry rub:
2 tbsps chili powder
2 tbsps mustard powder
3 tbsps smoked paprika
2 tbsps ground cumin
3 tbsps black pepper
2 tbsps garlic powder
2 tbsps course sea salt

Pre heat oven to 165˚C/Fan 145˚C/Gas 3. For the BBQ sauce: Add all ingredients into a pan, mix well and slowly bring to the boil. Allow to simmer for 5 minutes then set aside to cool.

For the pickled chilies and cucumber: Mix all ingredients in a pan over a low heat until the sugar is melted. Allow to cool before pouring over the chilies and cucumber. Leave to sit in the liquid for a minimum of one hour.

For the Brisket: mix all the dry rub ingredients together and rub into the beef, wrap well in 5 layers of tin foil and allow to sit in the fridge overnight.

Place the brisket in the preheated oven and cook for 4-5 hours at 160˚C or until the core temperature reaches 160-170˚C.

Once cooked remove from the oven and allow to cool completely before unwrapping. Serve on soft buns with the barbecue sauce and pickles.

SERVE THIS WITH...

Summer Peach Salsa

Time

Time Serves 275 ml

Rosie Jameson’s Homemade Tomato Ketchup

Time Around 1 hour

Time Serves 2-3 bottles

Broad Bean, Fennel & Radish Salad with Lemon & Tahini Dressing

Time N/A

Time Serves 4

Ingredients

5kg of Irish beef brisket

8 soft white buns, to serve

For the BBQ Sauce:

1 tsp of garlic puree

500ml ketchup

100ml Worcestershire sauce

2 tbsp brown sugar

1tbsp malt vinegar

400ml of orange juice reduced by 2/3

2 tbsp English mustard

1 tsp Tabasco

For the pickle:

One cucumber (roughly chopped)

A handful of chilies

300ml water

200ml white wine vinegar

100g of sugar

For the dry rub:

2 tbsps chili powder

2 tbsps mustard powder

3 tbsps smoked paprika

2 tbsps ground cumin

3 tbsps black pepper

2 tbsps garlic powder

2 tbsps course sea salt

Method

Pre heat oven to 165˚C/Fan 145˚C/Gas 3. For the BBQ sauce: Add all ingredients into a pan, mix well and slowly bring to the boil. Allow to simmer for 5 minutes then set aside to cool.

For the Brisket: mix all the dry rub ingredients together and rub into the beef, wrap well in 5 layers of tin foil and allow to sit in the fridge overnight.

Place the brisket in the preheated oven and cook for 4-5 hours at 160˚C or until the core temperature reaches 160-170˚C.

Once cooked remove from the oven and allow to cool completely before unwrapping. Serve on soft buns with the barbecue sauce and pickles.