BBQ Beef brisket with pickled red onions

SSmoky • T-4

Serves: 3-4

Time: ~5–6 hours

Ingredients

·        1kg grass-fed beef brisket

·        250ml beef bone broth

·        BBQ sauce, for glazing

·        300ml cider vinegar

·        3 tbsp golden caster sugar

·        1 tbsp sea salt

·        6 black peppercorns

·        1 star anise

·        3 small red onions, thinly sliced

Smoky BBQ Rub

·        1 tbsp sea salt, black pepper, brown sugar, smoked paprika, garlic powder, onion powder, dried thyme

·        ½ tsp cayenne pepper

Method

Preheat the oven to 150°C.  Mix BBQ rub ingredients and coat the brisket generously.  Place into a roasting tray and pour bone broth over the meat.  Cover tightly with foil.  Cook for 4–5 hours, or until tender.  Then, remove the foil and brush with BBQ sauce.  Increase oven temperature to 220°C and cook uncovered for 15–20 minutes until caramelised.  Rest for 15 minutes before slicing or pulling apart.  While the brisket cooks, add the cider vinegar, sugar, salt, peppercorns, coriander seeds, star anise and bay leaf to a saucepan.  Bring to a gentle simmer until the sugar has dissolved.  Pour over the sliced red onions and leave to cool completely.   Slice or pull the brisket and spoon over some of the *cooking juices.  Top with plenty of pickled red onions and serve with your favourite sides.

Tip: *Once cooking juices have cooled, skim off the fat from the surface, then pour the remaining liquid into a saucepan and reduce until thick.  This creates an intensely rich homemade BBQ glaze that's perfect spooned over the brisket before serving.