Barbecued Beef Brisket.

Barbecued Beef Brisket.

It's forecast that we are going to be in for a long hot summer and there are not many things more enjoyable than cooking outdoors. Barbecues don't always have to be about sausages and burgers, take a look at this joint of beef brisket as a centre piece. Meltingly tender, sweet, smoky and barely any effort needed, just time. We are having friends and family over this weekend and they are arriving over a course of two days, hence two days of outdoor cooking. I have a few delicious BBQ recipes to share with you, none of them difficult, all of it delicious, definitely different and certainly not mundane. We are starting with beef brisket and ribs.

In a large deep oven tray, put in

-2kg joint of brisket, with

-1kg rack of ribs, season with

-salt/pepper,

-1tbsp dry oregano,

-1tbsp paprika.

Leave aside.

Oven 150c fan forced.

In a large wok, with a tablespoon of vegetable oil, fry

-2 sliced onions,

-5-6 cloves of garlic,

-4-5 bay leaves.

Cook, stirring occasionally, until the vegetables have softened, add

-500g tomato sauce,

-100ml malt vinegar,

-100g brown sugar,

-salt and pepper,

-200ml water,

-1 stick cinnamon.

(Add chillies if you want heat)

Cook, stirring occasionally, for 5 minutes.

Pour the sauce over the meat.

Cover with foil.

Cook in the oven for 3 hours or until just tender 

(Turn the ribs and brisket every 45 minutes or so)

Leave to cool completely in the oven.

This can certainly be done the night before.

Finish the brisket and ribs on the barbecue. Basting with the cooking sauce.

Leave to rest and carve into large slices.