Ingredients
1.5 – 2 kg beef brisket
1 tbsp olive oil
Rub:
1 tbsp brown sugar
2 tsp paprika powder
1 tsp onion powder
1 tsp garlic powder
1/2 tsp cumin powder
3/4 tsp mustard powder
1 tsp salt
1/2 tsp black pepper
BBQ Sauce:
2 garlic cloves , minced
1/2 cup / 125 ml apple cider vinegar
1 1/2 cups / 375 ml tomato sauce
1/2 cup / 110g brown sugar , packed
2 tsp EACH black pepper , onion powder, mustard powder 1 tsp cayenne pepper (adjust to taste re: spiciness)
1 tbsp Worcestershire sauce
Instructions
Place Rub in a bowl and mix to combine. Rub all over brisket. If time permits, leave for 30 minutes – 24 hours in the fridge, but I rarely do this.
Put the Sauce ingredients in a roasting pan, add 2 cups water. Mix, add beef, cover with lid or double layer of foil.
Bake at 160C/320F for 4 hours, then uncovered for 30 minutes, until fork tender. Baste ever hour or so with pan juices. Check every now and then to ensure the liquid doesn’t reduce down beyond a BBQ Sauce consistency (add water if it does).
Simmer BBQ sauce: Remove brisket, scrape/pour sauce into a saucepan. Simmer over medium heat until thickens into a BBQ Sauce syrup consistency.
Caramelise: Return brisket into roasting pan, turn heat up to 200C/390F. Drizzle with oil, brush with Sauce (reserve most for serving).
Roast for 10 - 15 minutes or until surface is caramelised.
TO SERVE: Slice brisket thinly across the grain and serve with remaining BBQ Sauce. This is terrific served as a meal with sides or piled high onto rolls with Coleslaw as sliders.
Best sub is chuck beef roast that's rolled and tied.
