To make the barbecue sauce, heat the oil
in a frying pan, then cook onion and garlic for a
few mins until soft. Add the rest of the sauce
ingredients to the pan with a good pinch of salt
and simmer for 20 mins. Use a hand blender
or food processor to whizz to a smooth purée.
Heat oven to 150C/130C fan/gas 2. Make
the rub by mixing all the ingredients together
with a pinch of salt. Rub the mix all over the
beef and set aside.
In a large roasting tin, mix the beef stock
and ½ the barbecue sauce. Add the brisket to
the tin, cover tightly with foil, then cook for
4-5 hrs until the meat is really tender when you
push a fork into it. The beef can be prepared
the night before – just leave it to cool in the tin
covered with foil, but don’t refrigerate.
To finish the beef, get a barbecue fired up and
wait until the coals are completely ashen – you
want a low, not fierce, heat. Lift the beef out of
the roasting tin and place on the barbecue to
char. If your barbecue has a lid, close it now.
Cook for about 20 mins, turning it carefully with
tongs, until lightly charred all over and heated
through. Lift onto a board and serve sliced with
the remaining barbecue sauce on the side.