BBQ beef brisket with mac & cheese & smoky beans

We took inspiration from the American BBQ pits to bring you this recipe. We paired our BBQ marinated beef brisket with creamy mac n cheese and smoky slow cooked beans. Ideal for putting on an impressive spread, add as many additional sides as you like for a feast to remember.

11-12 hours

4

Easy

• 1 x Field & Flower Beef Brisket Flat, BBQ Marinated (1kg)
• 250ml lager
• Foil for covering

For the mac & cheese:
• 225g macaroni
• 50g butter
• 50g flour
• 450ml milk
• 120g cheddar cheese
• 50g red Leicester
• Seasoning to taste

For the smoky beans:
• 150g Field & Flower Pancetta, Lardons (100g)
• 1 tbsp oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 400g can kidney beans
• 400g can chopped tomatoes
• 2 tbsp red wine vinegar
• 1 tbsp sugar
• 2 tsp mustard powder
• 1 tsp Worcestershire sauce
• 1/2 tsp cayenne pepper
• 150ml water
• Seasoning to taste

1. Preheat your oven to 140°C.

2. Put your brisket on a baking tray, pour in your beer, cover with foil and cook for 11-12 hours until tender.

3. To make the beans, heat the oil in a pan and brown the bacon. Once browned, add the onion and garlic to soften. Add the remaining ingredients to the pan and simmer for 1 hour.

4. To make the mac and cheese cook the macaroni according to packet instructions.

5. In a separate pan, melt the butter and stir in the flour and seasoning until smooth. Slowly add the milk, stirring continuously to avoid lumps.

6. Stir in the cheese until melted then fold in the pasta.

7. Transfer the mac and cheese to an oven proof dish, sprinkle the red Leicester on top and brown under the grill.

8. If desired, finish the brisket on the BBQ and pull apart. Serve together as a spread.