Ingredients
1 x 2kg piece beef brisket, trimmed
1 head garlic, halved
2 cups brown sugar
3 cups beef stock
1 cup white vinegar
2 ancho chillies
BBQ Sauce
2 cloves garlic, crushed
1/4 cup maple syrup
1/4 cup brown sugar
2 tsp smoked paprika
2 tbsp Worcestershire sauce
2 cups tomato puree
1 tsp cayenne pepper
1/4 cup malt vinegar
2 tsp mustard powder
SERVES 6
Method
- Place the beef, garlic, sugar, stock, vinegar, and chillies in a large, heavy-based saucepan over high heat and bring to the boil
- Reduce heat to low, cover with a tight-fitting lid, and cook for 4 hours or until tender
- Remove the beef from the pan, place in a baking dish and set aside. Discard the cooking liquid
- To make the BBQ sauce, place the garlic, maple syrup, brown sugar, paprika, Worcestershire sauce, tomato puree, cayenne pepper, vinegar and mustard powder in a saucepan over low heat and cook, stirring, for 2-3 minutes or until the sugar is dissolved
- Increase the heat to high and bring to the boil for 5 minutes or until thickened
- Pour half the BBQ sauce over the beef and turn to coat, reserving the remaining BBQ sauce
- Place in the fridge for 1 hour to marinate
- Preheat the oven to 200c
- Place the beef on a baking tray and cook, brushing every 5 minutes with the BBQ sauce, for 15-20 minutes or until dark and sticky
- Slice and serve with the reserved BBQ sauce
Recipe source: Donna Hay (2013) The New Classics