Texan-Style Brisket

Charmaine Lu -
  • 1.2kg rolled brisket
  • 1 tbsp olive oil
  • 1 chopped onion
  • 6 chopped garlic cloves
  • 100g soft dark brown sugar
  • 2 tbsp smoked paprika
  • 1 tbsp mustard powder
  • 1 tsp cayenne pepper
  • 500ml beef stock
  • 500ml quality passata
  • 2 tbsp Worcestershire sauce
  • Preheat the oven to 150C. Season the beef all over. Heat the oil in a saucepan and cook the onion for 5 mins to soften, then stir in the garlic, sugar, paprika, cayenne pepper and mustard. Add the stock and passata, then the Worcestershire sauce, and simmer for 10 mins before blending with a stick blender until smooth.
  • Place the brisket in a lidded casserole and pour the sauce over the top. Cover and cook for 4 hours, then remove the tender brisket and cover with foil on a board. Place the casserole on the hob and simmer for 20 mins to reduce, then carve the beef into slices and serve with mash and whatever greens you fancy.
4 hrs 30 mins
4 serving