Beef Brisket Buns with Pickles and Homemade BBQ Sauce

30 minutes, plus overnight marinating time prep, 5 hours cook

Serves 8

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.