Slow cooking brisket gives meltingly tender and juicy results. Pop this in the oven in the morning, then simply finish on the barbecue or griddle for an impressive centrepiece.
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Total Time:
5 hrs 45 mins
- 2 Tbsp. light muscovado sugar
- 3 Tbsp. sweet smoked paprika
- 1 Tbsp. English mustard powder
- 2 tsp. ground coriander
- 1 tsp. garlic granules
- 200 ml hot beef stock
For the BBQ sauce
- 2 tsp. vegetable oil, plus extra to grease
- 1 onion, finely chopped
- 50 g light muscovado sugar
- 75 g tomato ketchup
- 75 ml bourbon
- 1 Tbsp. cider vinegar
- Step 1Preheat oven to 150°C (130°C fan) mark 2. Pat brisket dry with kitchen paper and put into a roasting tin that will hold it snugly. Mix the sugar and spices with 2tsp salt and some freshly ground black pepper. Rub the spice mixture all over the beef.
- Step 2Pour the hot stock around the beef, cover tin tightly with foil and cook for 4-5hr (it will vary considerably according to how thick your brisket is), until very tender.
- Step 3Meanwhile, make the sauce. Heat the oil in a medium pan over low heat and fry onion for 15min, stirring occasionally, until softened and golden. Add remaining spice mixture and cook, stirring, for 2min. Stir in remaining sauce ingredients, bring to a simmer and bubble for 15min. Whizz until smooth; check seasoning.
- Step 4Preheat a barbecue or griddle to low heat and lightly grease the bars. Whisk 100ml of the liquid from the beef roasting tin into the barbecue sauce. Using tongs, lift the beef on to the barbecue/griddle. Brush with a little of the sauce, cover with a lid if your barbecue has one and cook for 15-20min, turning carefully a few times, until lightly charred all over. Remove to a board and cut into slices or shred with two forks and serve with the remaining sauce.
Get ahead: Prepare to end of step 1 up to a day ahead. Cover and chill brisket and store remaining spice mixture at room temperature. To serve, remove brisket from fridge 30min before adding the stock to the tin and completing recipe.
Per serving:
- 493cals
- 37g protein
- 31g fat (13g saturates)
- 14g carbs (13g total sugars)
- 1g fibre
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
