Smoky Irish beef brisket buns with pickles and homemade BBQ sauce
- Serves 6-10
This indulgent American-Irish dish is exactly what you'll want to tuck into at the end of the week, so get your apron on and start cooking!
Recipe courtesy of Bord Bia / Terry Edwards
Ingredients
- Irish beef brisket 5kg
- Brioche buns
For the BBQ Sauce
- Garlic puree 1 tsp
- Tomato ketchup 500ml
- Worcestershire sauce 100ml
- Brown sugar 2 tbsp
- Malt vinegar 1 tbsp
- Orange juice 400ml, reduced by 2/3
- English mustard 2 tbsp
- Tabasco sauce 1 tsp
For the Pickled cucumber and chili
- Cucumber 1, roughly chopped
- Red chillies a handful
- Water 300ml
- White wine vinegar 200ml
- Sugar 100g
For the dry rub
- Chilli powder 2 tbsp
- Mustard powder 2 tbsp
- Smoked paprika 3 tbsp
- Ground cumin 2 tbsp
- Black pepper 3 tbsp
- Garlic powder 2 tbsp
- Course sea salt 2 tbsp
Method
For the BBQ sauce
-
Step 1
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 chillies and cucumber
-
Step 1
Mix all ingredients in a pan over a low heat until the sugar is melted. Allow to cool before pouring over the chilies and cucumber. Leave to sit in the liquid for a minimum of one hour.
For the brisket
-
Step 1
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.
-
Step 2
Place the Brisket in the preheated oven and cook for 4-5 hours at 160˚c or until the core temperature reaches 160-170˚c.
-
Step 3
Once cooked remove from the oven and allow to cool completely before unwrapping.
To serve
-
Step 1
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.