Midweek make | Brisket

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Peppered slow cooked brisket 

Serves 6

Time 4 ½ hrs

Easy

Freezable

You will need:

1.8kg/4lbs beef brisket, trimmed of fat

4 tbsp barbeque sauce

2 tbsp chilli powder

2 tbsp salt

1 tbsp garlic powder

1 tbsp onion powder

2 tbsp ground black pepper

1 tbsp sugar

2 tsp mustard powder

250ml/1/4lt beef stock

Method:

  1. Preheat the oven to 180˚c/350˚f/Gas Mark 4.
  2. Brush the brisket with the barbeque sauce. Mix together the chilli powder, salt, garlic powder, onion powder, black pepper, sugar and mustard powder. Pat this over both sides of the brisket so it sticks to the sauce.
  3. Roast for one hour, turning once.
  4. Remove from the oven, turn the heat down to 150˚c/300˚f/Gas Mark 2.
  5. Add the stock to the roasting pan, cover with tin foil and cook for three hours. It should be meltingly tender. Serve with sides of mash, corn on the cob and macaroni cheese.