Brisket is an underrated cut that is perfect for long, slow cooking to achieve tenderness. It’s brilliant sliced with mashed potatoes or shred the meat and put into buns. Beer lends a wonderfully tangy flavour and we achieved a delicate smokiness by using liquid smoke.
Preheat the oven to 160°C.
Combine celery salt, brown sugar, cumin, paprika, mustard, garlic and onion powders. Pat dry the brisket then rub with spice mix. Refrigerate for a minimum of 1 hour or overnight. Bring to room temperature.
Heat oil in an ovenproof pan, brown beef on both sides, remove from the pan and add onions. Cook briefly for a few minutes then add meat back to the pan along with bay leaf, beer, cider vinegar and Worcester sauce. Spray with liquid smoke, if using. Cover and put into the oven to cook for 4 hours. Smear beef with BBQ sauce and return to the oven, uncovered, for another 30 mins.
Rest meat for 30 mins before slicing or pulling into shreds. Serve with mashed potatoes, pickles, slaw and your favorite sauces.
1 teaspoon celery salt
1 teaspoon brown sugar
1 teaspoon ground cumin
1⁄2 teaspoon hot smoked paprika
1 teaspoon mustard powder
1 teaspoon garlic powder
1 teaspoon onion powder
1-1 1⁄2 kilograms beef brisket
2 tablespoons vegetable oil
6 onions, peeled, halved and sliced
1 bay leaf
300mls beer (American-style pale ale)
2 tablespoons cider vinegar
2 teaspoons Worcester sauce
6-8 sprays liquid smoke (optional)
1⁄2 cup favorite BBQ sauce