Beef Brisket Sandwiches
18 April 2013
with bourbon barbecue sauce...inspired by Andy’s recent travels in the USA.
Beef Brisket 1.5kg, Olive oil, Celery seeds 1tsp, Mustard powder 2 tsp, Onion salt 1 tsp, Garlic salt 1 tsp, Golden caster sugar 1 tbsp, Soft white rolls x 10, Bourbon whisky 100ml
Barbecue Sauce: Olive oil, 1 small Onion diced, 2 Garlic cloves chopped, Passata 500ml, Tomato puree 3 tbsp, Cider vinegar 150ml, Soft brown sugar 125g, Hot chilli powder 1 tbsp, Celery salt 2 tsp, Paprika 1 tbsp, Worcestershire sauce 3 tbsp
Serves - 10, Time - 4 and half hours
To make the barbecue sauce heat 1 tbsp of olive oil in a large saucepan. Add the onion and garlic and cook until soft. Add all the other ingredients and bring to the boil. Turn the heat down to a simmer and cook for 15 minutes.
Heat the oven 150C/fan130C/gas 2. Rub the meat with a bit of oil, sprinkle the spices on both sides and put in a baking dish on a shallow rack. Pour some water in the bottom and cover with foil. Cook for 4-5 hours until really tender and flaky. Alternatively, cook in the slow cooker for 4 hours on high or 8 hours on low.
Pull apart the meat with a fork and discard any extra fat. Put the bourbon whisky and barbecue sauce in a pan and mix well. Add the shredded meat and heat through. Serve in soft white rolls.