Smoky Irish beef brisket buns with pickles and homemade BBQ sauce

6
Beef Brisket Sandwich
  • 5kg of Irish beef brisket

Pickled cucumber and chilli:

  • One cucumber (roughly chopped)
  • A handful of chillis
  • 300ml water
  • 200ml white wine vinegar
  • 100g of sugar

BBQ Sauce:

  • 1 tsp of garlic puree
  • 500ml ketchup
  • 100ml Worcestershire sauce
  • 2 tbsp brown sugar
  • 1tbsp malt vinegar
  • 400ml of orange juice reduced by 2/3
  • 2 tbsp English mustard
  • 1 tsp Tabasco

For the dry rub:

  • 2 tbsp chilli powder
  • 2 tbsp mustard powder
  • 3 tbsp smoked paprika
  • 2 tbsp ground cumin
  • 3 tbsp black pepper
  • 2 tbsp garlic powder
  • 2 tbsp course sea salt
  • 5kg of Irish beef brisket

Pickled cucumber and chilli:

  • One cucumber (roughly chopped)
  • A handful of chillis
  • 300ml water
  • 200ml white wine vinegar
  • 100g of sugar

BBQ Sauce:

  • 1 tsp of garlic puree
  • 500ml ketchup
  • 100ml Worcestershire sauce
  • 2 tbsp brown sugar
  • 1tbsp malt vinegar
  • 400ml of orange juice reduced by 2/3
  • 2 tbsp English mustard
  • 1 tsp Tabasco

For the dry rub:

  • 2 tbsp chilli powder
  • 2 tbsp mustard powder
  • 3 tbsp smoked paprika
  • 2 tbsp ground cumin
  • 3 tbsp black pepper
  • 2 tbsp garlic powder
  • 2 tbsp course sea salt

Pre heat oven to 165Àöc

For the BBQ sauce:

Add all ingredients into a pan, mix well and slowly bring to the boil. Allow to simmer for 5 minutes then set aside to cool.

For the pickled chilies and cucumber:

Mix all ingredients in a pan over a low heat until the sugar is melted. Allow to cool before pouring over the chillis and cucumber. Leave to sit in the liquid for a minimum of one hour.

For the Brisket:

Mix all the dry rub ingredients together and rub into the beef, wrap well in 5 layers of tin foil and allow to sit in the fridge overnight.

Place the Brisket in the preheated oven and cook for 4-5 hours at 160Àöc or until the core temperature reaches 160-170Àöc.

Once cooked remove from the oven and allow to cool completely before unwrapping.

To Serve:

Perfect to reheat on a smoky BBQ outside and serve whole for a wow factor or slice thin long strips then BBQ, or finish in a griddle pan.

Pre heat oven to 165Àöc

For the BBQ sauce:

Add all ingredients into a pan, mix well and slowly bring to the boil. Allow to simmer for 5 minutes then set aside to cool.

For the pickled chilies and cucumber:

Mix all ingredients in a pan over a low heat until the sugar is melted. Allow to cool before pouring over the chillis and cucumber. Leave to sit in the liquid for a minimum of one hour.

For the Brisket:

Mix all the dry rub ingredients together and rub into the beef, wrap well in 5 layers of tin foil and allow to sit in the fridge overnight.

Place the Brisket in the preheated oven and cook for 4-5 hours at 160Àöc or until the core temperature reaches 160-170Àöc.

Once cooked remove from the oven and allow to cool completely before unwrapping.

To Serve:

Perfect to reheat on a smoky BBQ outside and serve whole for a wow factor or slice thin long strips then BBQ, or finish in a griddle pan.