This worked out a treat, so I had to put it up here! An amazing bit of Organic Grass Fed Beef brisket, slow cooked for 7 hours and then drizzled with amazing home made spicy BBQ sauce.

So I based the sauce from a Jamie Olive BBQ sauce recipe but added a little zing with some Japanese chilli pepper and a shed load of black pepper. It just gives it a really nice background heat. Nothing too crazy, just a nice little burn 🙂

Really simple to do, you just need a bit of time!

First of get yourself a nice beef brisket or a big chunk of short ribs. You want to have some fat left on top so ask your butcher to not trim off the fat. The fat helps to keep the meat nice and juicy. The size depends on how much you want to make or how big your pan is! The more the better as this makes amazing leftover sandwiches!

You will need;

• 2 kg Organic Grass fed beef brisket or short ribs
• salt and pepper
• 3 onions – sliced into 3 thick slices each
• extra virgin olive oil

For the Sauce you’re going to need;

• 180 ml tomato ketchup
• 150 ml pale ale or dark ale
• 4 tablespoons Worcestershire sauce
• 1 heaped teaspoon dijon mustard
• 4 teaspoons malt vinegar
• 4 teaspoons golden syrup
• Japanese Shichimi Tougarashi Chilli Pepper
• Black Pepper

For the Slaw you’re going to need;

• 1/4 red cabbage – finely sliced n diced.
• 1/4 green cabbage – finely sliced n diced
• 4 carrots – grated
• lemon juice
• mayonaise – full fat please
• yoghurt – full fat please
• maldon salt
• black pepper
• Japanese Shichimi Tougarashi Chilli Pepper
• red wine vinegar
• coriander
• parsley
• 1 apple – grated

1. So grab an oven roasting dish or a cast iron pan with a lid and place the onion slices on the bottom of the pan. Place the brisket or ribs fat side up. Season with salt and pepper and drizzle with a little olive oil. Cover with the lid or tim foil.
2. place in oven at 100°C for 7-8 hours.
3. Once done remove brisket put on a plate and cover with foil.
4. Take the juices & onions skim off any fat and add tomato sauce, worchestershire sauce, golden syrup, mustard, dark ale, malt vinegar, japanese chill pepper and black pepper. Mix well and bring to a boil and reduce until thick and coats the back of a spoon.
5. Pour the sauce over the brisket and return to oven on 110°C for 30mins. Sorted!
6. For the slaw add the carrot, green and red cabbage. Mix with lemon juice, red wine vinegar, mayonnaise, yoghurt, salt, pepper, herbs, apple and japanese chilli pepper.

Thats pretty much it. Remove the brisket from the oven, slice up and serve on top of a generous helping of slaw. You could have some nice crispy potatoes on the side or some nice crusty bread. Feel free to add some freshly diced red chilli at the end to give it an extra zing!

Ding Dang Doo!