The Buchler Phillips contact book knows no bounds. Built over several decades in business, with reach into every sector imaginable, it’s no surprise that our vast network extends even to successful competitors in the World Barbecue (BBQ) Championships and a former President of the British BBQ Society.
Cue (excuse the pun) a great summer recipe, favoured by our communications consultant Stephen Benzikie, and inspired by a barbie champion in his circle. Understandably, our expert contact doesn’t like to share his trade secrets, but this is a relatively straightforward version of one of his signature dishes: BBQ brisket.
The key to this mouthwatering masterpiece is slow-and-low cooking. As Stephen says «some like to leave the beef cooking for up to 10 hours. They’ll also happily stand by the BBQ in the sun for all that time, beer in hand, just to make sure all’s OK». That isn’t strictly necessary, but if you have in-laws visiting for the weekend it may provide a good excuse to stay out of the way!
Does beef brisket have to be cooked very slowly? Absolutely, for the simple reason that it isn’t tender when rare and shouldn’t be eaten as such. Vegetarians look away: it takes several hours for the connective tissues to break down in this tough but very tasty cut of meat. The result is sliceable (unlike chuck steak) yet flaky-on-the fork, with stacks of flavour.
Stephen says: «I must admit, I really don’t enjoy cooking. I’ve always found it very boring and I’m happy to clear the kitchen afterwards instead. But this recipe is easy, interesting and very satisfying – and great for impressing friends if they know you’re a reluctant and only occasional cook, like me.»
So on with the recipe!
Stephen’s summer treat: slow-cooked beef brisket, cooked al fresco
Serves 10:
5kg beef brisket, from butcher (fat trimmed)
500ml beef stock
For the BBQ sauce:
1 tbsp sunflower oil
1 onion, finely chopped
3 garlic cloves, crushed
500ml tomato ketchup
100ml Worcestershire sauce
75ml lemon juice
2 tbsp brown sugar
1 tbsp malt vinegar
2 tsp Dijon mustard
1 tsp chilli flakes
1 tsp Tabasco
1 tsp dried thyme
For the rub:
1 tbsp chilli powder
1 tbsp mustard powder
and same for
paprika
ground cumin
garlic powder
ground black pepper
1 crushed bay leaf
- Prepare the rub by mixing all the ingredients together with a pinch of salt. Rub the mix all over the beef, place in a covered dish and refrigerate overnight. This is effectively a marinade, but dry.
- NEXT DAY: Heat the gas or coal barbecue – it really doesn’t matter which, as long as you can gauge the temperature – to 110c. We’re using the lid-down, indirect method, so leaving the middle burner turned off or, with coals, locating them only round the edge of the kettle.
- Leave for 8-10 hours, checking every so often. When is it ready? When it looks a little charred on the outside and a meat thermometer (a must for barbecuing anything beyond sausages and burgers) reads 85-93c in the thickest part.
- Meanwhile, prepare the BBQ sauce: heat the oil in a frying pan, then cook onion and garlic for a few mins until soft. Add all the other sauce ingredients to the pan with a little salt and simmer for 20 mins. Use any blender to hand for mixing to a smooth paste.
- Lift the meat on to a board for slicing. Serve with sauce on the side, Texas style, and accompany with your favourite BBQ sides.
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