Recipe
Eddie McDonaldAmerican BBQ Beef Brisket
- Donald Russell grass-fed Beef Brisket
- 1 large onion finely diced
- 1 red pepper finely diced
- 1 yellow pepper finely diced
- 1 orange pepper finely diced
- 2 garlic cloves crushed
- 2 teaspoons smoked paprika
- 240g tomato ketchup
- 60g brown sugar
- 3 tablespoons English mustard
- 2 tablespoons lemon juice
- 1 tablespoon cider vinegar
- 1 tablespoon Worcestershire sauce
- ½ teaspoon cracked black pepper
- 100 ml of good beef stock
- smoked salt, to taste
- Pot roast your brisket for around an hour, until it's just cooked all the way through.
- Sauté the onion, peppers, garlic and smoked paprika in a little oil until it's softening slightly and the paprika has been mixed through.
- Combine all the other ingredients and add to a saucepan. Bring it to a slow boil and then immediately lower the heat. Simmer, uncovered, for about 30 minutes, stirring occasionally.
- 5 minutes before the end of the cook add the peppers, onion, and garlic mixture and stir though gently. Adjust the seasoning to taste.
- Reheat the brisket over hot coals, letting the outside caramelise and the distinctive smoky char-grilled flavour spread throughout. Leave to rest before brushing with BBQ sauce and slicing thinly.
Chef's Tip
Brisket is the classic cut for the American BBQ. In the UK, we tend to favour the flat end of the brisket, which we roll for a traditional British Sunday roast.
You can either cook it whole, as in this recipe, or snip the strings and grill the flat brisket. To do this, you'll need a good quality barbecue with a lid that lets you control the temperature so you can sear the meat before leaving it to cook low and slow. Some wood chips in the coals will give you that distinctive smoky flavour.
Slow cooking indoors and finishing on the grill is a great way to get a big BBQ flavour with no hassle.
Eddie McDonald
Donald Russell Chef
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