BBQ Brisket of Beef

BBQ Brisket of Beef

I am not a big fan of BBQ sauce, there is an ingredient in it that I do not like but I’ m not sure what it is. So when I found a recipe for a Texas barbecue sauce I thought how do I make that with Thai ingredients? The dish that came to my mind was weeping tiger. Grilled beef served with a dip made from soy sauce, chilli flakes, and red onion. So I combined the two recipes together and came up with this fantastic BBQ brisket of beef and a great BBQ sauce. I promise you the sauce is great on everything. Ribs, chicken, burgers. Even bacon sarnies.
You will need:
1 large red onion, chopped
200ml ketchup
1/2tbsp chilli powder
1/2tbsp garlic powder
1tbsp coriander powder
1tbsp smoke paprika
1/2tbsp cayenne pepper
1/2tbsp chilli flakes
300ml chicken stock
2tbsp soy sauce
1/2tbsp dark soy sauce
1tbsp oyster sauce
1tbsp sugar
800 – 900g brisket of beef

BBQ Brisket of Beef
BBQ Brisket of Beef

Let’s cook!
Firstly make the BBQ spice by mixing all the dry ingredients together in a bowl. Open up your brisket if it came rolled. Rub 3tbsp of the dried mixture on to the beef making sure you rub it in well. Cover and keep in the fridge over night.
Make the BBQ sauce by frying the red onion in a drop of olive oil to soften but not brown. Add in the remaining BBQ spices and cook for a few minutes adding more oil if it is too dry. Add in 100g of the stock and the rest of the ingredients and stir we ll. Bring to the boil then leave to simmer for a half hour, stirring occasionally to make sure it does not burn. Leave too cool. You can do all of this the day before. Remove the beef from the fridge and place into a roasting tray letting it get to room temperature. Mix half of the BBQ sauce with 200 ml of stock and pour over the beef. Cover tightly with kitchen foil and cook in a preheated oven at 150c for 3 hours. Remove from the oven and leave to cool a little. For the perfect finish grill the cooked brisket on a BBQ. Baste with the sauce from the baking tray to keep it moist. Slice the beef and pour over the remaining sauce. Serve in a crusty roll.

Note: English is not my first language. Please excuse any spelling or grammatical errors.

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