Hey ho. The common theme of recipes on this blog, is that they are cheap(fairly), quick (sometimes) and easy (hmm...). I love to cook from scratch and have the luxury at the minute of being able to. Most of my recipes, however, can be modified for quickness and ingredients can be substituted. I try to include the variations as much as possible.
This week OD mentioned/complained/hinted that the passing weeks have had a theme. Sausages. Lots and lots of sausages have been consumed in the past few weeks and perhaps it was his pleading look this morning when I asked him what he would like for the dinner or the words "anything except sausages" that made me get my thinking cap on. Actually, that makes the dinner sound more thought out than it was. My careful planning consisted of me bogged down with potatoes and inspecting different cuts of beef in our local Tesco's, Googling recipes on my phone while students kicked Miss B's buggy and attempted to steal my leeks out of my basket.
I came up with this:
Oh Mammy's BBQ Brisket.
I love brisket and it's a fairly cheap cut, my mother would braise it for hours with loads of root veg as a child. There is something very autumnal about slow cooked meat joints.
- 2kg of Brisket
- 500 ml/ 18 fl oz beef stock
For the Sauce
- 1 tbsp sunflower oil
- 1 small onion, finely chopped
- 3 garlic cloves, crushed
- 500 ml/ 18 fl oz tomato ketchup
- 100 ml/ 3.5 fl oz Worcestershire sauce
- 75 ml/ 2.5 fl oz lemon juice
- 2 tbsp brown sugar
- 1 tbsp malt vinegar
- 2 tsp Dijon mustard
- 1 tsp crushed chilli flakes
- 1 tsp Tabasco sauce
- 1 tsp dried thyme
For the Rub:
- 2 tbsp each chilli powder and mustard powder
- 1 tbsp each paprika, ground cumin, garlic powder, ground black pepper, caster sugar
- 1 bay leaf , crushed