Ready when a skewer slides into the thick end with almost no push. The clock is a guide; the skewer is the test.
From the shop
Start with a beef brisket, sold as a 1 kg piece. Ask at the counter to leave the fat cap on; it bastes the meat through the long cook.
Slice across the grain. The grain on a brisket changes direction partway along, so look at the fibres before each cut and turn the piece as you go.
Ingredients
- 1 kg beef brisket
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp cracked black pepper
- 250 ml beef stock
- 125 ml barbecue sauce
Buy the cuts for this recipe
Angus Beef Brisket 1kg$21.99per kilogram
Big Rick's Original BBQ Sauce$9.99
Method
- Heat the oven to 150°C. Mix the sugar, paprika, garlic powder, onion powder, salt and pepper. Rub it over every side of the brisket.
- Put the brisket in a roasting dish, fat side up. Pour the stock around it. Cover the dish tightly with foil.
- Cook for 4 hours 30 minutes to 5 hours, until a skewer slides into the thickest part with almost no resistance.
- Take off the foil. Brush the brisket with the barbecue sauce. Cook uncovered for 20 minutes until the glaze sets.
- Rest the brisket on a board, loosely covered, for 20 minutes. Slice across the grain, about 1 cm thick.
Serve it
Serve with coleslaw and soft rolls, or with potato salad and pickles. Spoon the dish juices over the slices.