Quick salt & pepper squid
Serve up aromatic salt and pepper squid in just 2 minutes on the griddle, great for a light sharing starter
BBQ brisket
- Preparation and cooking time
- Prep:
- Cook:
- A challenge
- Serves 10
Skip to ingredients
- about a 5kg/ 11 lb piece of beef brisket
- 500 ml/ 18 fl oz beef stock
For the barbecue sauce
- 1 tbsp sunflower oil
- 1 small onionfinely chopped
- 3 garlic clovescrushed
- 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 powderand mustard powder
- 1 tbsp each paprikaground cumin, garlic powder, ground black pepper, caster sugar
- 1 bay leafcrushed
Nutrition: per serving
- kcal958
- fat59g
- saturates26g
- carbs13g
- sugars10g
- fibre0g
- protein94g
- salt1.2glow
Method
step 1
To make the barbecue sauce, heat the oil in a frying pan, then cook onion and garlic for a few mins until soft. Add the rest of the sauce ingredients to the pan with a good pinch of salt and simmer for 20 mins. Use a hand blender or food processor to whizz to a smooth purée.
step 2
Heat oven to 150C/130C fan/gas 2. Make the rub by mixing all the ingredients together with a pinch of salt. Rub the mix all over the beef and set aside.
step 3
In a large roasting tin, mix the beef stock and ½ the barbecue sauce. Add the brisket to the tin, cover tightly with foil, then cook for 4-5 hrs until the meat is really tender when you push a fork into it. The beef can be prepared the night before – just leave it to cool in the tin covered with foil, but don’t refrigerate.
step 4
To finish the beef, get a barbecue fired up and wait until the coals are completely ashen – you want a low, not fierce, heat. Lift the beef out of the roasting tin and place on the barbecue to char. If your barbecue has a lid, close it now. Cook for about 20 mins, turning it carefully with tongs, until lightly charred all over and heated through. Lift onto a board and serve sliced with the remaining barbecue sauce on the side.
