Texan BBQ Brisket (extracted from the Farmstead guide)

Marinade Ingredients

Banana Shallots Large            2

Black Pepper               3tbsp

Sugar                          2tbsp

Garlic                           3 cloves

Cayenne Pepper         1tsp

Salt                              3tsp

Rapeseed oil               20ml

Dijon Mustard              15g

Other Ingredients

Beef Stock                  1.5 pints

Farmstead Brisket of Beef Rolled

Chopped root vegetables

BBQ Sauce to serve


  1. Blend the marinade ingredients into a smooth paste
  2. Massage the paste into the brisket and leave in the fridge overnight
  3. Place the brisket into a braising pot or deep roasting tray with the bed of root vegetables on the base
  4. Add the stock and cover well with tinfoil to seal
  5. Place into a hot oven at 150oC for three hours, basting every 45 minutes
  6. After three hours remove the brisket from the oven and rest for 10 minutes
  7. For extra smoky flavour, finish the beef over ashen coals or a low gas setting. Lift the beef out of the roasting tray and place on the barbecue to char. Cook until lightly charred all over and heated through.
  8. Lift onto a board and serve sliced with BBQ sauce on the side