Switch hours spent over a hot BBQ for this easy oven-cooked weekend treat…
Serves: 4
Prep time: 5 minutes
Cooking time: 3 hours
Ingredients
- 1kg beef brisket
For the rub…
- 1tbsp ground cinnamon
- 1tbsp ground cumin
- 1tbsp smoked paprika
- 1tbsp dried oregano
- 1tbsp dried coriander
- 1 heaped tsp English mustard powder
- 1tsp dried crushed chillies
- 1tsp salt
- black pepper, a few generous cracks
For the stock…
- 200ml dry white wine
- 250ml cold water
Method
The rub creates a deliciously smoky ‘bark’ and the slow-cooking means the brisket is mouthwateringly melt-in-your-mouth good. Transport yourself to BBQ-days, whatever the weather…
- Preheat your oven to 150C / fan 130C / 300F / Gas mark 2
- Combine the rub ingredients in a ramekin dish
- Add the brisket to a baking tray, score it well and generously season all over with the rub
- Add the stock to the bottom of the tray
- Seal the tray twice tightly with foil
- Cook for 3 hours or until the meat is super tender
While this meal takes a long time to cook it’s the oven that’s doing the hard work (#obvs)
It only takes 5 minutes to prep – 10 minutes if you serve alongside a super simple green salad, raw onion rings and buttery mini corn-on-the-cob
It’s rare to find a meal that’s so impressive and so easy to make — that’s a win in my book!
Enjoy! x
P.S. any leftovers make great sandwiches the next day
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