BBQ brisket

• piece of beef brisket↗about a 5kg/ 11 lb

  about a 5kg/ 11 lb

• beef stock↗500 ml/ 18 fl oz ml
• sunflower oil↗1 tbsp tbsp
• small onion↗1

  finely chopped

• garlic cloves↗3

  crushed

• tomato ketchup↗500 ml/ 18 fl oz ml
• Worcestershire sauce↗100 ml/ 3.5 fl oz ml
• lemon juice↗75 ml/ 2.5 fl oz ml
• brown sugar↗2 tbsp tbsp
• malt vinegar1 tbsp tbsp
• Dijon mustard↗2 tsp tsp
• crushed chilli flakes↗1 tsp tsp
• Tabasco sauce↗1 tsp tsp
• dried thyme↗1 tsp tsp
• each chilli powder2 tbsp tbsp

  and mustard powder

• each paprika1 tbsp

  ground cumin, garlic powder, ground black pepper, caster sugar

• bay leaf↗1

  crushed

Step-by-step instructions

1. 1

   To make the barbecue sauce, heat the oil in a frying pan, then cook onion and garlic for a few mins until soft. Add the rest of the sauce ingredients to the pan with a good pinch of salt and simmer for 20 mins. Use a hand blender or food processor to whizz to a smooth purée.

2. 2

   Heat oven to 150C/130C fan/gas 2. Make the rub by mixing all the ingredients together with a pinch of salt. Rub the mix all over the beef and set aside.

3. 3

   In a large roasting tin, mix the beef stock and ½ the barbecue sauce. Add the brisket to the tin, cover tightly with foil, then cook for 4-5 hrs until the meat is really tender when you push a fork into it. The beef can be prepared the night before – just leave it to cool in the tin covered with foil, but don’t refrigerate.

4. 4

   To finish the beef, get a barbecue fired up and wait until the coals are completely ashen – you want a low, not fierce, heat. Lift the beef out of the roasting tin and place on the barbecue to char. If your barbecue has a lid, close it now. Cook for about 20 mins, turning it carefully with tongs, until lightly charred all over and heated through. Lift onto a board and serve sliced with the remaining barbecue sauce on the side.