BBQ Beef Brisket – Spicy Beef Brisket

Summary

Ingredients

• 1 kg brisket, thick piece, not the thin end piece
• 1 onion (s), red, thick rings
• 0.5 ½ onion (s), thick rings
• 1 chilli pepper (Habanero), finely chopped, without seeds
• 1 large garlic clove (s), sterilized, finely chopped
• 4 tablespoon sugar, brown
• 1 tablespoon, leveled salt
• 4 bay leaves
• 1 teaspoon peppercorns, colored, coarsely ground from the mill
• 1 teaspoon paprika powder, noble sweet
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder

Print Recipe Pin Recipe

Instructions

1. Score the fat on the brisket with shallow cuts approximately 2 mm deep across the entire surface (do not cut into the meat).
2. In a bowl, mix the salt, brown sugar, coarsely ground peppercorns, paprika powder, finely chopped garlic, and finely chopped habanero chilli.
3. Lay cling film and arrange half of the onion rings and 2 bay leaves in a line along the length.
4. Massage one side of the brisket thoroughly with the seasoning mixture and place it seasoned-side down on the onion and bay leaves.
5. Massage the other side of the brisket with the remaining seasoning mixture.
6. Top the meat with the remaining onion rings and 2 bay leaves.
7. Wrap the meat tightly in cling film, folding multiple times if needed. Refrigerate for 3 to 4 days (maximum 5 days), turning daily to distribute the marinade evenly. Alternatively, vacuum-seal the meat and refrigerate for 24 hours.
8. Preheat the oven to 200°C (392°F).
9. Unwrap the brisket and carefully remove the onion rings and bay leaves (reserve them). Discard the cling film and collect the marinade liquid.
10. Place the brisket on a rack in a roasting pan with a drip pan underneath to catch juices.
11. Roast at 200°C (392°F) for 30 minutes until deeply browned.
12. Reduce the oven temperature to 80°C (176°F).
13. Lay aluminum foil (use 2 layers) and arrange half of the reserved onion rings on top.
14. Place the roasted brisket on the onion and top with the remaining onion rings and bay leaves.
15. Fold up the foil sides, pour the reserved cold marinade and roasting juices over the meat, and seal the foil packet tightly.
16. Return to the oven and braise at 80°C (176°F) for 4 hours. Alternatively, use a covered roasting pan at the same temperature (the gravy can be later processed into a sauce).
17. Remove the brisket and carefully lift off the onion rings and bay leaves (discard if overcooked).
18. Cut the brisket into very thin slices, cutting only as much as you plan to serve immediately.
19. Store any leftover brisket wrapped in cling film in the refrigerator.
20. Serve with potato gratin and bacon beans for a Sunday meal, or with French fries, fried potatoes, buttered corn on the cob, and coleslaw for a rustic BBQ.
21. For leftover sandwiches, slice the meat thinly and layer on bread with tomato, lettuce, Emmental cheese, onion, and pickles; season with ketchup and mayonnaise.