Spicy BBQ brisket

This spicy beef brisket recipe is one of our favourites. Our brisket is cut from the forequarter and has an open-grained texture and rich flavour. Lay the joint flat, rub in our red hot spice mix and slow cook before finishing off outside on the grill. Shred the beef and serve with lashings of barbecue sauce, coleslaw and corn on the cob. It makes a great centrepiece for a garden party.

3 hours 30 mins

4

Easy

• Field & Flower Brisket Roasting Joint (1kg)

For the rub:
• 2 tbsp cayenne pepper
• 2 tbsp sea salt
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp black pepper

To serve:
• Your favourite barbecue sauce

1. Preheat the oven to gas mark 2, 130°C or 150°C fan.

2. Remove the joint from its packaging. Cut the string, lay it out flat and allow it to come up to room temperature.

3. Combine the ingredients for the dry rub and apply to both sides of the joint.

4. Place in an a deep baking tray.

5. Seal tightly with foil and cook for 2.5-3 hrs, or until tender.

6. Once cooked, shred the meat and slather with barbecue sauce.

7. Serve in soft white roll with lots of side dishes. We suggest corn on the cob and coleslaw.