Brisket is sometimes an underrated cut, but when slow-cooked it's an amazing addition to your repertoire, especially as a brilliant winter warmer, although we’ve also been known to cook it on our Big Green Egg in the summer. This is great served in a brioche bun with coleslaw, as part of an amazing dirty fries concoction or simply with baked potatoes and green vegetables.
Brisket joint (we can help you with that here)
2 tins chopped tomatoes
2 tbsp smoked paprika
1 tbsp ground cumin
2 tbsp black treacle
1 tbsp brown sugar
2 tbsp BBQ sauce
- Preheat the oven to 120˚C.
- Mix the rub ingredients (paprika, cumin, treacle, sugar and BBQ sauce).
- Unroll the brisket joint and smear with the rub ingredients before massaging in.
- Roughly chop the onions and put in the bottom of a large casserole dish, then place the brisket on top.
- Add the two tins of tomatoes and put a large piece of baking parchment over the top of the pan, before putting the lid on.
- Put in the oven (or the bottom oven of your aga) for around 6 hours. You will know it's ready when it pulls apart easily.
- Remove the meat from the pan and pull the whole joint apart in to shreds
- Skim off as much of the fat as you can from the liquid in the pan, before blitzing it with a mixer to create a smooth sauce to serve with the meat.