Recipe Shed – BBQ Brisket

This week at Chronicles of a Reluctant House Dad, Keith has made the Recipe Shed all about Marinades.

Google defines a marinade as; A sauce made of oil, vinegar, spices, herbs, etc., in which meat, fish, or other food is soaked before cooking to flavor or soften it.

I particularly like to use them when I am Bar-B-Queing to add even more flavour to the meat.

This recipe for brisket is quite yummy… even if I say so myself.  Even better cold the next day. (If there is any left)

For a 5kg piece of brisket.

For the Marinade

  • 1 chopped onion
  • 1 globe of garlic, crushed
  • 3 chillies smashed
  • Large handful each of rosemary & thyme (those are growing in abundance in the garden)
  • 4 bay leaves
  • 1 tablespoon smoked paprika
  • 1 heaped teaspoon cumin seeds
  • 2 pieces of cinnamon bark
  • 2 oranges, juice and peel
  • 2 tablespoons molasses
  • 4 tablespoons tomato ketchup
  • 100ml cheap balsamic vinegar
  • 1 tablespoon mustard
  • 1 teaspoon salt
  • 1 teaspoon pepper

100ml liquid.  Can use apple juice, can use stock, I generally use water (this is just to add liquid for the roasting process, I have done this in the slow cooker and omitted this liquid)

1/ Mix Marinade ingredients,
2/ Cover beef with Marinade (I try to leave it overnight, but I have cooked it when it’s only had a couple of hours
3/ Add the Water to the Beef & Marinade Mix and put into a oven at 150ºC for 4 to 5 hours ensuring the meat is tender and falls away with a fork – Or put it into a slow cooker on high for at least 6 hours without adding the extra liquid.
4/ Cover the beef with foil but don’t chill and flash up the BBQ
5/ Cook on the BBQ for about 20 minutes, If your BBQ has a lid, cover immediately and turning to ensure the meat is charred all over.

Recipe Shed

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