Slow Cooked BBQ Beef Brisket
One of my favourite restaurants to visit in London is Bodeans. If you like barbecued meat then that is definitely the place to go. So the other day whilst I was doing a food shop I came across a piece of beef brisket that was just screaming out to be covered in bbq sauce and slow cooked.
This was the first time I have attempted to slow cook a piece of brisket (or any large piece of meat) and it was amazing! I didn’t really know a recipe, we just sort of made one up but it turned out fine. We did cheat a little bit and buy a barbecue marinade but we also added some spices and extras to make it tasty. Next time I will definitely make my own sauce.
Slow Cooked BBQ Beef Brisket
* Piece of Beef Brisket. I completely forgot to note down the size but it would have comfortably fed 4 people. We managed to get two meals out of it.
*BBQ marinade – you could make your own but I bought a jar of one.
*Spice rub – teaspoon of cumin, teaspoon of mild chilli powder, half teaspoon of paprika, pinch of salt and pepper.
*2 teaspoons on honey
*Half an onion
*1/2 of a bottle of beer – we went for Brewdog Punk IPA
You don’t have to add the beer but Jesse loves a craft beer (or 3!) and he really wanted to try it. I’m not a fan of beer but you couldn’t taste it at all. Next time I will make it without the beer and see if it’s any different. He was also worried there wasn’t enough liquid to cook the meat, however I think it ended up being a bit too liquidy.
First of all mix all the spices together and get stuck in rubbing it all over the meat. I can’t stand touching raw meat so got Jesse to do this bit whilst I chopped the onions.
After the beef brisket is covered in all the spices place a layer of the onions in the bottom of the slow cookers. Then put the piece of meat and any of the spice mix that is left over on the top of the onions.
Pour over the barbecue sauce, making sure to cover the piece of meat fully. You want the meat to be completely covered in yummy spices and sauce. I then put the two spoonfuls of honey into the mix as well as the beer.
Then put the lid on, cook on low for 4-8 hours and wait patiently as the smell fills your entire kitchen making you super hungry. When you are ready take out the meat, shred and pile it into buns. I then took some of the leftover sauce, made a paste from cornflour and water, put that in a separate saucepan and thickened the sauce up. We then poured that over the meat in the buns, added a little bit of mustard and tucked in. It was so tasty, and super simple to make.
We had it with sweet potato fries and coleslaw. One thing I have discovered is that taking photos of food is hard! I must have taken about 20 photos of the meat in the bun and hated pretty much all of them. I just couldn’t make it look pretty. That is definitely one thing I will be working on. The good thing about taking photos of food is that it doesn’t run away or move like Clem does so that makes it a bit easier.
I’m really enjoying cooking more, does any one follow/write any good food blogs/posts? I would love to check out more and get some more inspiration for meals.