Recipe courtesy of Bord Bia / Terry Edwards
Smoky Irish beef brisket buns with pickles and homemade BBQ sauce
This indulgent American-Irish dish is exactly what you'll want to tuck into at the end of the week, so get your apron on and start cooking!
Serves: 6
Ingredients
- 5kg Irish beef brisket
- Brioche buns
- 1tsp Garlic puree
- 500ml Tomato ketchup
- 100ml Worcestershire sauce
- 2tbsp Brown sugar
- 1tbsp Malt vinegar
- 400ml Orange juice reduced by 2/3
- 2tbsp English mustard
- 1tsp Tabasco sauce
- 1 Cucumber roughly chopped
- A handful of red chillies
- 300ml Water
- 200ml White wine vinegar
- 100g Sugar
- 2tbsp Chilli powder
- 2tbsp Mustard powder
- 3tbsp Smoked paprika
- 2tbsp Ground cumin
- 3tbsp Black pepper
- 2tbsp Garlic powder
- 2tbsp Course sea salt
Method
Step 1
Add all ingredients into a pan, mix well and slowly bring to the boil. Allow to simmer for 5 minutes then set aside to cool.
Step 2
Mix all ingredients in a pan over a low heat until the sugar is melted. Allow to cool before pouring over the chilies and cucumber. Leave to sit in the liquid for a minimum of one hour.
Step 3
Mix all the dry rub ingredients together and rub into the beef, wrap well in 5 layers of tin foil and allow to sit in the fridge overnight.
Step 4
Place the Brisket in the preheated oven and cook for 4-5 hours at 160˚c or until the core temperature reaches 160-170˚c.
Step 5
Once cooked remove from the oven and allow to cool completely before unwrapping.
Step 6
Perfect to reheat on a smoky BBQ outside and serve whole for a wow factor or slice thin long strips then BBQ, or finish in a griddle pan.
