- Home page
- Butchery
- Value-adding
- Beef Recipe
- American style beef bbq brisket
American style beef bbq brisket
Ingredients
Ingredient | Description | 1 Unit | 4 Units | 10 Units |
---|---|---|---|---|
Point End Brisket | 1.5kg Piece | 1.5kg | 6kg | 15kg |
Sugar | Dark Brown | 100g | 400g | 1kg |
Sea Salt | Flakes | 10g | 40g | 100g |
Garlic | Powder | 10g | 40g | 100g |
Chilli | Powder | 5g | 20g | 50g |
Black Pepper | Cracked | 5g | 20g | 50g |
Oregano | Dried Leaves | 2.5g | 10g | 25g |
Tomatoes | Tinned Diced | 400g | 1.6kg | 4kg |
Maple Syrup | Maple Syrup | 50g | 200g | 500g |
Apple Cider Vinegar | 50g | 200g | 500g | |
Worecestershire Sauce | 30g | 120g | 300g |
Method
BUTCHER – PREPARATION/METHOD
- Combine one half of the brown sugar with salt, garlic, chilli powder, pepper and oregano. Rub well into brisket. Place on a non - reactive tray. Cover and chill for at least 24 hours.
- Combine remaining brown sugar with tomatoes, maple syrup, apple cider vinegar and Worcestershire sauce.
- Place brisket in a large v acuum bag. Add tomato mixture. Seal well.
RETAIL PRESENTATION
Display in vacuum packed bags on foil baking tray. (2 litre capacity)
CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION
- Empty contents of bag into the foil baking tray. Add 500ml of water a nd 1 large brown onion, cut into thick wedges (optional).
- Cover tightly with foil. Pinching around the top edge of the baking tray to seal.
- Prepare kettle BBQ for cooking over indirect heat.
- Cook on upper rack on kettle BBQ, using the lowest heat setting. Cook for 4 hours or until the meat is tender enough to pull apart with two forks. Check every hour and top up liquid as necessary. At the end of cooking, the liquid should be of a saucy consistency.
- Using two forks gently pull the beef apart, d iscarding any fatty pieces. Return meat to sauce and mix through well.
SERVING SUGGESTION
Serve in crusty bread rolls or soft pita bread with coleslaw. Serve sliced dill cucumbers on the side.