Slow-cooked barbecued beef
For 6-8 people plan for 2.25 kg brisket. The slow-cooking can be completed the day before the bbq.
Fry 1 chopped red onion for 5 minutes, add 4 crushed garlic cloves, ground cumin, coriander, 3 tbs chipotle paste and 6 tbsp sugar, and cook for 1 more minute. Let cool, then rub the brisket and marinate overnight.
Mix dried 3 dried chillies, 5 dl beef stock, 2.5 dl red wine, 2 dl orange juice and 2 dl passata.
Put the brisket (with all the marinade) and the mix in a roasting tin, cover with baking paper and then tinfoil (fold to seal) and cook at 140 C for 5-5.5 hours turning over the meat at half time.
When the meat is tender, set aside, lightly covered and pour the liquid into a saucepan and reduce over high heat for 20-30 minutes.
Baste with cooking liquid and bbq for 5 minutes per side. There should be a charred sticky crust.
Serve with quick-pickled onions (toss 2 thinly sliced red onions with the juice from 3 limes and salt and leave for at least 2 hours.
Fry 1 chopped red onion for 5 minutes, add 4 crushed garlic cloves, ground cumin, coriander, 3 tbs chipotle paste and 6 tbsp sugar, and cook for 1 more minute. Let cool, then rub the brisket and marinate overnight.
Mix dried 3 dried chillies, 5 dl beef stock, 2.5 dl red wine, 2 dl orange juice and 2 dl passata.
Put the brisket (with all the marinade) and the mix in a roasting tin, cover with baking paper and then tinfoil (fold to seal) and cook at 140 C for 5-5.5 hours turning over the meat at half time.
When the meat is tender, set aside, lightly covered and pour the liquid into a saucepan and reduce over high heat for 20-30 minutes.
Baste with cooking liquid and bbq for 5 minutes per side. There should be a charred sticky crust.
Serve with quick-pickled onions (toss 2 thinly sliced red onions with the juice from 3 limes and salt and leave for at least 2 hours.
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