Brisket

Intro

When I visited the States in 2016 I tried bbq brisket with Brooke in Washington and with George in Kansas. Both times absolutely yummy. I tried to replicate at home but my gas bbq is just not the right kind. Then I found this recipe in a book that Sharon gave me and voila. Its not the same as Amwerican bbq but the bacon gives a smokiness and the flavour is great. A whole brisket is quite a cost effective way to feed a crowd too.

Ingredients

Brisket

• 2.5-3kg brisket roast (trim fat to 1/2 cm)

• 500g streaky bacon

Rub

• 1.5 tablespoons packed brown sugar

• 1.5 tablespoons smokey paprika

• 2 teaspoons dry mustard

• 2 teaspoons ground black pepper

• 2 teaspoons salt

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• 1 teaspoon ground cumin

• 1/4 teaspoon cayenne pepper

Sauce

• reserved bacon from cooked brisket

• 1 onion, finely chopped

• 1/2 cup cider vinegar

• 1/3 cup packed brown sugar

• 1-2 cups chicken stock

• 1/2 cup tomato sauce

• Chilli flakes

Instructions

• Heat oven to 135 deg C.

• Mix the rub ingredients together in a bowl.

• Rub dry rub all over brisket and poke holes all over with a fork. Place half of the bacon going crosswise in a roasting dish and place brisket fat side down on top of the bacon. Lay the rest of the bacon crosswise on top of brisket, wrapping it down around the sides, and tucking any excess under. Cover pan with foil and place in oven for 4 hours then remove from oven and turn the brisket over so the fat side is up. Replace foil, turn oven off, and return to oven for another hour.

• Pour juices from brisket into measuring jug and place in fridge for fat to rise to the top. Remove bacon from brisket and chop into pieces. Cook bacon in medium saucepan over medium heat for about 5 minutes, until fat has rendered. Add onion and cook until softened, 4-5 minutes. Take off heat and add vinegar and dark brown sugar. Return to heat and simmer until reduced to a syrupy consistency, about 5 minutes.

• Skim fat from meat juices and add chicken stock to make a total of 3 cups. Add to mixture in saucepan and reduce until about 3 cups in volume, 8-10 minutes. Take off heat and add tomato sauce. Mix well and strain if desired. 

• Turn oven to grill. Brush brisket with 1 cup sauce and broil until top is lightly browned and fat starts to crisp. 

• Cut brisket against the grain into 1/4-inch slices and serve with extra sauce.