American-style barbecue sauce and brisket

• Meat

  • 3 kg Beef brisket on the bone

• Produce

  • 2 tsp Chilli, powder
  • 1 tsp Ginger
  • 1/2 Lemon
  • 1/2 Red onion, small
  • 1 Salads and boiled potatoes

• Condiments

  • 60 ml Lemon juice
  • 1 tsp Mustard powder, dried
  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 2 tbsp Brown sugar
  • 1 tsp Coriander seeds, ground
  • 1 tbsp Paprika, sweet

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar or white wine vinegar
  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin seeds

• Other

  • 1 X 400 g can crushed tomatoes

Found on nonnascooking.com

Description

Directions

• Heat the olive oil in a large, heavy-based pan over a low heat and fry the onion for 5 minutes or until soft. Add the ginger, cumin, coriander, paprika and chilli and keep frying gently for about 5 minutes or until fragrant. Don’t let the spices brown and burn.
• Add all the other ingredients except brisket, season with salt and pepper and gently simmer, stirring occasionally, for 15 minutes. Make sure the pan doesn’t become too dry, add a tablespoon of water if necessary.
• Rub about half of the mixture over the beef and marinate at least overnight. I like to marinate mine for 2 days if possible. Remaining sauce will keep refrigerated in an airtight container for up to 1 month.
• Cook, covered, over a very low heat on a charcoal barbecue for 6-8 hours or until the meat is tender, checking the heat and adding a touch of marinade as you go. You want some smokiness, and the outsides will turn dark, but just take care it doesn’t actually burn as the sugars in the sauce can taste a bit acrid if burnt – the insides will still taste great, though. Alternatively, preheat oven to 100°C and cook in a deep roasting pan for at least 8 hours.
• Shred the meat and serve with a good mix of salads and some boiled potatoes.