Oven-BBQ brisket with blue cheese slaw
5 HOURS 30 MINUTES +
OVERNIGHT RUB | SERVES 6-8
Get that slow-cooked BBQ vibe without having to slave over hot coals for hours. Serve with a rich creamy blue cheese slaw and fries.
beef brisket 1.2kg
oven french fries to serve
pickles to serve
garlic granules 2 tsp
smoked paprika 2 tsp
mustard powder 1 tsp
sea salt flakes 2 tsp GLAZE
Worcestershire sauce 1 tbsp
soft light brown sugar 1 tbsp
smoked paprika ½ tsp
dijon mustard 1 tbsp
BLUE CHEESE SLAW
carrots 500g, shredded or grated
white cabbage 500g, finely shredded
white wine vinegar 1 tbsp
sea salt flakes 1 tsp
roquefort 100g, rind trimmed
mayonnaise 5 tbsp
soured cream 100g
chives a small bunch, chopped
Untie the brisket if tied. Pat dry with kitchen paper then put in a ceramic dish. Mix together the rub ingredients and sprinkle all over the meat, rubbing it in. Chill overnight and remove the brisket from the fridge an hour before you want to cook it.
Heat the oven to 160C/fan 140C/gas 3. Put two large sheets of foil in a baking tin in the shape of a cross. Sit the brisket in the middle and pour 300ml of water in the bottom. Bring the foil up and around the brisket to make a snug tent and cook for 4 hours.
While the brisket is in the oven, make the slaw. Put the veg in a large bowl and sprinkle over the vinegar and salt. Toss together. Mash the cheese in a bowl then gradually mix in the mayo, soured cream and chives. Add to the slaw and toss together. Season with white pepper.
Mix together the glaze ingredients. Take out the brisket tin and turn the oven up to 180C/fan 160C/gas 4. Fold back the foil and spoon over the glaze. Cook for another hour, spooning over the juices every 20 minutes. If you have a meat thermometer, you are aiming for an internal temperature of 94C, which will make the brisket really tender.
Rest for 20 minutes under loose foil. Slice and serve with slaw, fries, pickles and any juices from the pan.
PER SERVING 548 KCALS | FAT 37.2G
SATURATES 10.5G | CARBS 12.2G | SUGARS 11.4G
FIBRE 5.1G | PROTEIN 38.6G | SALT 2.9G
Halloumi and watermelon salad
20 MINUTES | SERVES 8
EASY | V GF
Warm, salty halloumi goes brilliantly here with sweet watermelon and fresh mint.
watermelon 500g, peeled and cut into thin wedges
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