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.