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Image for Recipe - Beef Brisket Buns with Pickles and Homemade BBQ Sauce

Beef Brisket Buns with Pickles and Homemade BBQ Sauce

Image for Recipe - Beef Brisket Buns with Pickles and Homemade BBQ Sauce
  • Time preparation 30 minutes, plus overnight marinating time
  • cook time 5 hours
  • Serve Serves 8

  • 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.

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 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.

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