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This spicy brisket recipe is accompanied by a tangy raspberry balsamic sauce. The cooking directions suggested cooking the brisket in the oven and then finishing it off on the barbecue for a smoky char, but if you're feeling adventurous (and know how to control the temperature properly) you could do the whole thing on the barbecue.
Recipe provided by Love Fresh BerriesCombine the ingredients for the marinade in a blender and blitz to thick sauce. Set aside half the sauce. Untie the beef joint and smear some of the sauce inside, sprinkle with salt and pepper, then retie it and smother the outside the sauce and some more salt and pepper. Set aside at room temperature to marinate for 30 minutes or cover and chill overnight.
Bring the beef to room temperature if marinating in the fridge. Heat the oven to 150C/130C fan/gas mark Pour the beef stock into a casserole or roasting tin that will hold the meat snugly, though meat doesn’t need to be fully submerged. Add the beef, bay leaves and thyme sprigs, cover tightly either with a lid or foil and cook for 3-4 hours until the beef can be pulled apart easily - test a small bit it should come away easily.
Increase the oven temperature to 200C/180C fan/gas mark 6. Remove the beef from the roasting tin and place on a baking tray, and cook uncovered for 10-15 minutes to crisp the outside. Rest, covered for 30 minutes then shred stirring in some of the cooking juices to keep it moist. Alternatively, have the bbq hot and sear the outside until beginning to char, then rest and shred as above.
Whilst the beef is cooking, bring the remaining raspberry marinade to the boil, reduce the heat and simmer for 8-10 minutes until the shallots have softened and the sauce is thick. Serve the shredded beef with baps and salad and the raspberry sauce.
Cook's Tip: Place the remaining beef cooking juices in the fridge to allow the fat to solidify, scoop off once set (store in the fridge and use for roast potatoes), use the remaining liquor as stock for another recipe (freezable).
Combine the ingredients for the marinade in a blender and blitz to thick sauce. Set aside half the sauce. Untie the beef joint and smear some of the sauce inside, sprinkle with salt and pepper, then retie it and smother the outside the sauce and some more salt and pepper. Set aside at room temperature to marinate for 30 minutes or cover and chill overnight.
Bring the beef to room temperature if marinating in the fridge. Heat the oven to 150C/130C fan/gas mark Pour the beef stock into a casserole or roasting tin that will hold the meat snugly, though meat doesn’t need to be fully submerged. Add the beef, bay leaves and thyme sprigs, cover tightly either with a lid or foil and cook for 3-4 hours until the beef can be pulled apart easily - test a small bit it should come away easily.
Increase the oven temperature to 200C/180C fan/gas mark 6. Remove the beef from the roasting tin and place on a baking tray, and cook uncovered for 10-15 minutes to crisp the outside. Rest, covered for 30 minutes then shred stirring in some of the cooking juices to keep it moist. Alternatively, have the bbq hot and sear the outside until beginning to char, then rest and shred as above.
Whilst the beef is cooking, bring the remaining raspberry marinade to the boil, reduce the heat and simmer for 8-10 minutes until the shallots have softened and the sauce is thick. Serve the shredded beef with baps and salad and the raspberry sauce.
Cook's Tip: Place the remaining beef cooking juices in the fridge to allow the fat to solidify, scoop off once set (store in the fridge and use for roast potatoes), use the remaining liquor as stock for another recipe (freezable).
15 minutes
Serves 18-22 scones
