SPICED BRISKET WITH BBQ SAUCE

This is an interpretation of a recipe that I have referred to many times over the years called Rattlesnake Ribs, though cooking with brisket instead. I return to it partly because I love the title. It is also due to the depth of flavour created from following three preparation steps; starting with a spice rub, then braised in a spiced stock and finished off with a baked coating of barbecue sauce. It is best to begin preparation a day before, if time allows. It’s a great dish to feed a hungry crowd. Serve with a tangy coleslaw in rolls with extra spoonfuls of the barbecue sauce. Alternatively, add to a toastie with cheese and pickles.

serves 6-8

1.5kg-1.8kg grass-fed beef brisket

Spice mix:

1 tablespoon sea salt flakes

1 teaspoon white pepper

1 tablespoon smoked paprika

1 tablespoon ground cumin

2 teaspoon mustard powder

Braising stock:

2 litres beef stock

2 garlic cloves, chopped

¼ cup (60ml) apple cider vinegar

1 tablespoon Worcestershire sauce

2 teaspoons sea salt

2 tablespoon honey

¼ cup tomato paste

300ml beer

Barbecue sauce (makes about 2 cups):

1 tablespoon extra virgin olive oil

1 brown onion, finely chopped

2 garlic cloves, chopped

1 cup Torello Farm tomato sauce

⅔ cup Torello Farm apple chilli sauce

1 tablespoon Worcestershire sauce

1 tablespoon apple cider vinegar

2 teaspoons Tabasco sauce (optional)

If time allows, prepare the rub and coat the meat 24 hours before braising. If not, allow at least an hour before braising. Combine all the rub ingredients in a large bowl or non-reactive container (plastic, ceramic or glass is good) large enough to sit the meat flat. Rub the spice mixture all over the meat to coat well. Cover with a lid, alternatively cover with a sheet of baking paper then a sheet of foil to seal edges. Set aside at room temperature if cooking in an hour’s time, otherwise refrigerate for a minimum of 2 hours to 24 hours.

When ready to cook, pre-heat the oven to 160°C (140°C fan-forced). Line a deep roasting dish just large enough to fit meat (it will shrink while cooking) with foil allowing overhang of about 5cm around the edges. This will make it easier to seal the edges and protect the dish from baked on sauce when cleaning later. Combine all the braising stock ingredients and pour into the lined dish.

Remove the meat from the fridge and place into the braising stock to sit flat. Cover the dish with a generous sheet of foil, then fold and seal along the foil edges. Transfer to the oven and bake for 4 hours or until fork tender, this may take up to 5 hours. After each hour, unseal the foil and baste the meat with cooking juices, while checking the liquid has not reduced down (make sure the foil edges are sealed well to avoid evaporation). Add some water if necessary. Reseal edges and continue baking.

While meat is cooking, prepare the barbecue sauce. Heat the oil in a medium saucepan over a medium heat and add the onion. Cook for 8 minutes until softened and lightly golden, reducing heat if starting to catch. Add the garlic and cook for 2 minutes then add all the remaining ingredients and bring to a simmer for 5 minutes. If a smooth sauce is preferred, blitz the mixture in a blender until pureed. For a hotter spiced sauce, add the Tabasco to taste. Reserve ½ cup of the sauce and transfer the remainder into a container for later use as an accompaniment. Store in the fridge in a sealed container up to a week.

When the meat is fork tender ready, remove the dish from the oven and increase the heat to 200°C (180°C fan-forced). Peel away top layer of foil, the carefully pour cooking juices into a large jug (see note*), leaving about ½ cup in the base (you may find it easier to transfer meat to a plate when tilting the dish, then return meat afterwards. Spread the reserved barbecue sauce over the top surface and return the meat to the oven for 20 minutes until it starts to bubble and chars around the edges. Remove from oven and let meat rest for 15 minutes.

Shred meat along the grain with two forks, or alternatively cut into thin slices across the grain. Serve with a tangy fresh coleslaw and pass around the extra barbecue sauce to serve.

Note: Chill the left over cooking juices overnight in the fridge. The next day remove and discard the solid fat top layer. The cooking juice can be frozen and kept for use again when cooking another brisket. Add enough extra beef stock to make up the liquid quantity and a half quantity of spices to the next mix.

Recipe by Fiona Hammond, January 2026