Preparation time is 30minutes
Cook time is 3hours 15minutes
Total time is 3hours 45minutes
Serve is for 4 people
Estimated cost per serve is 7.03 dollar
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 1tablespoons sunflower oil
- 2 onions, finely chopped
- 1 garlic clove, crushed
- 3tablespoons tomato ketchup
- 2tablespoons balsamic vinegar
- 2tablespoons soft dark brown sugar
- 1teaspoons Worcestershire sauce
- 1teaspoons ground cumin
- 2teaspoons cayenne pepper
- 4 pinches freshly ground black pepper
- 1 piece beef brisket (approx. 1kg)
Nutrition per serving
3180kJ / 760Cal
3180 Kilojoules or 760 Calories
36% of daily energy intake*
Protein
54.0grams
Fat
50.5grams
Carbs
21.3grams
Sugars
17.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This “two-heat” method of cooking brisket ensures that it is crispy on the outside but remains tender within.
Method
Step 1 of 5
Heat the oil in a small pan. Fry the onion over a low heat for 10 minutes, until softened. Add the garlic and cook for 1 minute.
Step 2 of 5
Add the remaining ingredients, apart from the brisket, with 3-4 tbsp of water. Bring to the boil, reduce the heat, and simmer for 10 minutes to give a thick sauce.
Step 3 of 5
Place the brisket in a bowl, rub it all over with the sauce, cover, and marinate in the fridge for at least 4 hours, or overnight.
Step 4 of 5
Preheat the oven to 160°C. Put the brisket in a roasting tray, cover it with the marinade, and seal with a double layer of foil. Cook for 3 hours.
Step 5 of 5
Prepare a barbecue for cooking. Unwrap the meat, baste with the cooking juices, then grill it over a hot barbecue for 5-7 minutes each side until a crust develops. Serve sliced thinly with pickles, mustard, coleslaw, and Potato salad.
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