Date posted: 12/07/2017

Texan BBQ Brisket

  • Serves 10
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Marinade Ingredients
Banana Shallots Large 2
Everyday Favourites Cracked Black Pepper (50396) 3 tbsp
Tate & Lyle Demerara Sugar (47240) 2 tbsp
Everyday Favourites Garlic Purée (3 cloves) 3 cloves
Ancho Chilli
Chef William Cayenne Pepper (70380) 1tsp
Maldon Sea Salt (07650) 3tsp
Extra Virgin Cold Pressed Rapeseed Oil (81565) 20ml
Colman’s Dijon Mustard (49682) 15g
Other Ingredients
Major Beef Stock Mix (33963)
Farmstead Brisket of Beef Rolled – British (90981) 1
Dried Chilli Flakes
Corn of the Cob 2’s 2
Coriander 5g
Round Tomatoes 4
Extra Virgin Cold Pressed Rapeseed Oil 10ml


  1. Mix all the marinade ingredients together using a blender, then blend to a smooth paste
  2. Massage into the brisket and leave in the fridge overnight to marinade
  3. Place the brisket into the braising pot or deep roasting tray with a bed of root vegetables on the base
  4. Add one and a half pints of beef stock to the pan and cover well with tin foil to seal
  5. Place into a hot oven at 150˚C for three hours, removing to pour over the juices every 45 minutes to baste the beef
  6. After three hours in the oven the beef should be very tender, at this point remove the tray from the oven and allow the beef to rest for 10 minutes
  7. To make the salsa boil the corn on the cob until tender then drain well
  8. Heat a sauce pan and place the corn in dry allowing it to scorch on the sides, turning the cob so that it catches on all sides
  9. Next cut the corn kernels from the cob and place into a container
  10. De-seed and cut the tomatoes into cubes, chop the coriander and combine with the corn, drizzling the oil over the salsa mix
  11. Season the salsa and add the chilli flakes – allow the salsa to rest for one hour before serving with the beef
  12. To serve; carve a couple of slices of the beef and serve with some wild rice, burnt corn salsa and corn bread. Pour the cooking juices over the top
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