BARBEQUE TEXAN-STYLE BEEF BRISKET | SA Garden and Home
Last updated on 15 April 2019

INGREDIENTS

  • 1,5kg beef brisket
  • 15ml oil
  • 1 cup water

FOR THE RUB

  • 5ml cayenne pepper
  • 5ml paprika
  • 5ml cumin seeds, crushed
  • 5ml coriander seeds, crushed
  • milled black pepper

FOR THE BARBEQUE SAUCE

  • 15ml olive oil
  • 1 onion, diced
  • 2 garlic cloves, crushed
  • 80ml tomato sauce
  • 45ml Worcestershire sauce
  • 45ml lemon juice
  • 45ml brown sugar
  • 5ml Dijon mustard
  • 5ml dried thyme
  • 250ml beef stock

FOR THE TOMATO, CHILLI AND CORIANDER SALSA

  • 2 tomatoes, deseeded and diced
  • 1 red or green chilli, deseeded
    and sliced
  • 15ml olive oil
  • 10ml lime or lemon juice
  • salt and milled black pepper
  • 30ml fresh coriander, chopped

FOR THE PICKLED RED ONION

  • 1 red onion, thinly sliced
  • 15ml red wine vinegar
  • 10ml caster sugar

TO SERVE

  • ready-made tacos
  • lettuce or rocket leaves
  • ready-made guacamole
  • sour cream
  • lime wedges

METHOD

1. Preheat the oven to 150°C.
2. Combine the rub ingredients in a bowl and pat onto the brisket.
3. Heat the oil in a frying pan and brown the meat on both sides. Transfer it to a roasting pan and roast uncovered for 45 minutes.
4. To make the barbeque sauce, return the frying pan to the stove and add the oil. Gently fry the onion and garlic until softened.
5. Add the remaining ingredients and cook, stirring for 4–5 minutes. Pour the sauce over the brisket and the cup of water around the base of the brisket.
6. Cover with foil and cook in the oven for 3–4 hours, or until the meat is tender enough to shred.
7. To make the salsa, combine all the ingredients and leave to stand for 30 minutes for the flavours to develop.
8. To make the pickled red onion, combine all the ingredients and leave to stand for 30 minutes.
9. Shred the brisket, toss it in the pan juices and serve in soft or crispy tacos with lettuce or rocket leaves, salsa, red onion and guacamole, sour cream and lime wedges.

(Serves 4–6)

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