Prep Time - 20 Min | Cook Time - 600 Min | Cook Time - 10 Min
Prep Time - 20 Min | Cook Time - 600 Min | Cook Time - 10 Min
Beef
3kg MSA graded beef brisket
150g celery, diced
200g carrot, diced
200g onion, diced
50ml oil
Salt and pepper for seasoning
Chipotle BBQ Sauce
50ml oil
200g brown onion, chopped
20g garlic, crushed
20g dried oregano
20g Mexican chipotle seasoning
100ml chipotle BBQ sauce
40g brown sugar
700ml tomato passata
500ml stock
Serving Suggestions
Blistered cherry tomatoes
Fried eggs
Boston baked beans
For the brisket: Season well on all sides. Sauté the mirepoix until caramelised. Place into a deep gastronorm tray.
Place brisket on top of vegetables, cover with baking paper and foil, place in oven for 10-12 hours. Remove brisket and increase heat to 160°C.
Chipotle BBQ Sauce: Heat oil in a frying pan, add onion, garlic, oregano, chipotle seasoning, barbeque sauce, brown sugar, tomato passata and stock. Bring to the boil, reduce heat and simmer for 15 minutes or until thickened. Glaze the top of the brisket with barbeque sauce. Return to the oven for 15 minutes. Rest and carve.
Serve brisket with blistered tomatoes, eggs and baked beans. Season with black pepper.
