Melt in your mouth brisket with it's own tangy barbeque sauce. Everyone will be coming back for more!
|Ingredient||Description||1 Unit||4 Units||10 Units|
|Point End Brisket||1.5kg Piece||1.5kg||6kg||15kg|
|Maple Syrup||Maple Syrup||50g||200g||500g|
|Apple Cider Vinegar||50g||200g||500g|
BUTCHER - PREPARATION/METHOD
1. Combine one half of the brown sugar with salt, garlic, chilli powder, pepper and oregano. Rub well into brisket. Place on a non reactive tray. Cover and chill for at least 24 hours.
2. Combine remaining brown sugar with tomatoes, maple syrup, apple cider vinegar and worcestershire sauce.
3. Place brisket in a large vacuum bag. Add tomato mixture. Seal well.
Display in vacuum packed bagson foil baking tray. (2 litre capacity)
CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION
1. Empty contents of bag into the foil baking tray. Add 500ml of water and 1 large brown onion, cut into thick wedges (optional).
2. Cover tightly with foil. Pinching around the top edge of the baking tray to seal.
3. Prepare kettle BBQ for cooking over indirect heat.
4. Cook on upper rack on kettle BBQ, using the lowest heat setting. Cook for 4 hours or until the meat is tender enough to pull apart with two forks. Check every hour and top up liquid as necessary. At the end of cooking, the liquid should be of a saucy consistency.
5. Using two forks gently pull the beef apart, discarding any fatty pieces. Return meat to sauce and mix through well.
Serve in crusty bread rolls or soft pita bread with coleslaw. Serve sliced dill cucumbers on the side.