Barbecue Smoked Beef Brisket Recipe

Name: Barbecue Smoked Beef Brisket Recipe
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 1.2kg organic smoked beef brisket; 500ml organic beef broth; 2 onions, peeled and thickly sliced into rings; 3 garlic cloves; 2 shallots, peeled and chopped; 200ml tomato puree; 1 tbsp cyder vinegar; 2 tbsp treacle; 150ml Worcestershire sauce; 1 lemon, juiced; 3 tbsp brown sugar; 2 tsp mustard; 1 red chilli, finely chopped; 1 tsp smoked paprika

Rated 5.0 stars by 2 users

Servings

Prep Time

15 minutes

Cook Time

5-6 hours

Sweet, smoky and melt-in-the-mouth – slow-cooked brisket is the star of the show at this summer’s barbecue. Our ready-smoked flat brisket is good to go whatever the weather.

Image of Barbecue Smoked Beef Brisket Recipe

Ingredients

1.2kg organic smoked beef brisket
500ml organic beef broth
2 onions, peeled and thickly sliced into rings

For the barbecue sauce

Directions

Preheat the oven to 150°C/130°C/Gas mark 2.
Heat a little olive oil in a small pan and lightly fry the shallots and garlic with the smoked paprika. Transfer to a food processor with the remaining barbecue sauce ingredients and blend until smooth and thick.
Lay the sliced onion on the base of a large roasting tin with the flat brisket on top.
Rub a third of the barbecue sauce onto the meat and mix another third with the beef broth and pour into the base of the tin. Cover the tin tightly with tin foil.
Roast in the oven for around 5 hours (anywhere between 4 and 6 hours should be fine) until the meat tender and easily pulled apart with a fork.
Baste the brisket and leave to rest for at least 15 minutes in its juices before serving. The brisket can be finished on a hot barbecue for a charred, smoky finish. Whenever you’re ready to serve, use forks to pull the meat apart and pile into fresh rolls or wraps with crunchy slaw, salads and the leftover barbecue sauce.