- 5 kg (11 lb) Irish beef brisket
- For the BBQ Sauce::
- 1 tsp of garlic purée
- 500 ml (18 fl oz) ketchup
- 100 ml (3½ fl oz) Worcestershire sauce
- 2 tbs brown sugar
- 1 tbs malt vinegar
- 400 ml (14 fl oz) orange juice, reduced to around 130 ml (4 fl oz)
- 2 tbs English mustard
- 1 tsp Tabasco
- For the Pickled Cucumber and Chilli:
- 200 ml (7 fl oz) white wine vinegar
- 100 g (3½ oz) sugar
- One cucumber, chopped roughly
- A handful of chillies
- For the Dry Rub:
- 2 tbs chilli powder
- 2 tbs mustard powder
- 3 tbs smoked paprika
- 2 tbs ground cumin
- 3 tbs black pepper
- 2 tbs garlic powder
- 2 tbs coarse sea salt
If you haven’t had Irish Beef Brisket before, a summer heatwave seems like a good time to start!
- Mix all the dry rub ingredients together and rub into the beef. Wrap well in 5 layers of tinfoil and allow to sit in the fridge overnight.
- To make the BBQ sauce, add all ingredients into a saucepan, mix well and slowly bring to the boil. Allow to simmer for 5 minutes then set aside to cool.
- To make the pickled cucumber and chilli, place the sugar and vinegar in a saucepan with 300 ml (½ pt) of water and set over a low heat until the sugar has melted. Allow to cool before pouring over the chillies and cucumber. Leave to sit in the liquid for a minimum of one hour.
- When ready to cook the beef, pre-heat the oven to 165 deg. C., 325 deg. F., Gas Mark 3.
- Place the brisket in the pre-heated oven and cook for 4 to 5 hours or until the core temperature reaches 160-170 deg C. when measured with a meat thermometer.
- Once cooked, remove from the oven and allow to cool completely before unwrapping.
- To serve, slice thin long strips then barbecue, or finish in a griddle pan, and serve with the pickle.
If you’re looking for more recipes from “The People’s Friend”, why not try this Courgette, Sweet Potato And Chickpea Veggie Burger, or these delicious Thai Turkey Burgers? Both are great on a BBQ!