Slow Cooked BBQ Beef Brisket
A slow cooked beef brisket that will guarantee fall-apart-tender meat marinaded in a smokey BBQ sauce.
Ingredients
- 1.8 kg Beef brisket
- 2 tbsp Vegetable oil
- 1 Red onion, diced
- 5 Garlic cloves, sliced
- 2 tbsp Chipotle paste
- 6 tbsp Dark brown sugar
- 400 ml Beef stock
- 300 ml Red wine
- 250 ml Passata
- 200 ml Orange juice
- 1 tbsp Ground cumin
- 1 tbsp Ground coriander
Instructions
- In a large deep dish, heat the oil. Add the diced onion and fry for 5 minutes. Then stir in the cumin, coriander and garlic slices, chipotle paste and dark brown sugar. Season with salt and pepper, and cook out the spices.
- Remove from the heat and place in a blender and pulse it until smooth.
- Rub this marinade over the beef brisket in the large deep dish. Marinade for at least 3 hours.
- Heat the oven to 120°C fan / 140°C.
- Pour the beef stock, orange juice, passata and red wine in a large jug.
- Pour the mixture into the dish with the marinaded beef brisket. Cover with a lid and slow cook for 5 hours. Turn the meat halfway through.
- Once the brisket is cooked. Place the brisket in a roasting tin. Move the pan to the hob and reduce down to a thick BBQ sauce.
- Finish the brisket by pouring over the BBQ sauce and grilling for 5 minutes. You will have excess sauce so you don't need to pour all of it over. Serve with fresh baked bread or wraps with avocado, green salad and remaining BBQ sauce.