Beef brisket is a budget cut, ideal for feeding a crowd. Here, it’s slow cooked, tossed with a bourbon bbq sauce and put into soft buns. Use this ‘Master’ bbq sauce as a great basic recipe and add extras like bourbon, chipotle or citrus to ‘tweak’ it depending on your preferences.
Ingredients
- 1.5kg beef brisket from Lagan Farm Shop
- Olive oil
- 1 tsp Celery seeds
- 2 tsp Mustard powder
- 1 tsp Onion salt
- 1 tsp Garlic salt
- 1 tbsp golden castor sugar
- 10 soft white rolls
- 100ml bourbon whiskey
For the ‘Master’ bbq sauce
- Olive oil
- 1 small diced onion
- 2 cloves garlic – chopped
- 500ml passata
- 3 tbsp tomato puree
- 150ml cider vinegar
- 125g soft brown sugar
- 1 tbsp hot chilli powder (more if you like it really hot!)
- 2 tsp celery salt
- 1tbsp paprika
- 3 tbsp Worcestershire sauce
Method
- To make the bbq sauce, heat 1 tbsp oil in a large saucepan. Add the onion and garlic, cook until soft. Add all other ingredients and bring to the boil, turn down heat and simmer for 15 mins
- Heat the oven to 150c /fan130c/gas 2. Rub the meat with some olive oil, sprinkle the spices on both sides and put in a baking dish with a shallow rack. Pour some water in the bottom and cover with foil. Cook for 4-5 hours until really tender and flaky.
- Pull apart the meat with a fork and discard any extra fat. Put the bourbon whiskey and sauce in a pan and mix well then add the shredded meat and heat through. Serve in soft white rolls (a nice extra touch is to add pickles).
