There’s your standard BBQ fayre of Burgers and sausages and the occasional chicken leg and then there’s BBQing things in the style of The Man Times, where frankly we do stuff properly and we do it better than you do. Here’s a killer thing in the style of the Blackened Pork loin we posted aaages ago. This is a full on piece of beef, slowly roasted and then finished on the BBQ for the most awesome and tender beef you could ever wish for. This is so much better than some cheap ass sausages, 10,000 times tastier and infinitely tastier.
- 1 Piece of Beef Brisket (size is irrelevant) I’ll tell you more about that shortly, make sure its 500g or more and you’re cool.
- 1 pint fresh piping hot beef stock.
- ½ teaspoon cumin seeds crushed
- 1 tsp. smoked paprika
- ½ tsp. fennel seeds crushed
- 75 ml Tomato ketchup
- 3 tbsp balsamic vinegar
- Juice of 1/2 large orange
- Fresh Thyme leaves finely chopped, ½ a handful
- 2 Garlic cloves, peeled and finely chopped (or 3 tsp lazy garlic)
- 1 clove crushed
PRO TIP – If you want your BBQ spicy then add Chilli powders of which ever strength you feel like to your own tasting.
This is so easy, take all the ingredients of the sauce mix and put them in a bowl together and mix it all up. Surely it can’t get easier than that?
Fill a roasting dish with a lid half full with the beef stock.
Pre-heat your oven to 100 degrees Centigrade
In a hot pan frying pan add a few drops of oil then when the pan is as hot as its likely to get add the beef to it. Seal all the sides of the beef until slightly browned on each side and then remove from the heat. Season the beef while it’s frying.
Put the beef into the roasting pan of beef stock and put in the oven for 1hr for 500g piece of brisket. Add 5 minutes for every 100g of meat. See told you I’d cover this bit.
Your BBQ should be in full swing by now. If you put this in when you light your coals, they should be perfect when this is ready to go on.
When the hour is up remove the Beef from the pan and the stock and shake any excess stock off it.
Separate half the sauce out.
Lightly brush the beef in ½ the BBQ sauce, covering it as much as possible.
Throw the beef Brisket on the BBQ and grill on all sides for a few minutes each. The outside should be a little sticky and a little blackened. If you have excess from the half the sauce you used to brush over it continue to brush some over any side you haven’t barbequed.
Serve the beef brisket by slicing the Beef, thinly ideally but door stop it for all I care, and then drizzle over the sauce you set to one side. Don’t cake it on; leave some behind if it’s in danger of becoming an absolute mess. Add just enough to taste. Don’t take away from the delicious beef taste.
Monster Monster Monster!