BBQ Beef Brisket – Spicy beef brisket

Ingredients for 4 servings:

• 1 kg beef brisket, thick piece, not the thin end piece
• 1 onion(s), red, thick rings
• ½ onion(s), thick rings
• 1 chili pepper(s) (Habanero pepper), finely chopped, without seeds
• 1 large garlic clove(s), sterilized, finely chopped
• 4 tbsp brown sugar
• 1 tbsp, leveled salt
• 4 bay leaves
• 1 tsp peppercorns, mixed, coarsely ground
• 1 tsp sweet paprika powder
• 1 tsp cumin powder
• 1 tsp coriander powder

Instructions

Working time approx. 30 minutes; Rest period approx. 3 days; Cooking/baking time approx. 4 hours 30 minutes; Total time approx. 3 days 5 hours

Braised roast for warm dishes or as a cold roast for an exceptional sandwich

Marinate: Take the beef brisket with a good layer of fat, but do not remove any of the fat. Score the fat about 2 mm deep all the way around the meat. Place the salt, sugar, pepper, paprika, garlic, and habanero chili in a bowl and mix well. Roll out the cling film and spread half of the onion rings and two bay leaves on it, according to the length of the beef. Rub one side of the brisket thoroughly with the seasoning mixture and place the seasoned side on the film with the onion. Season the other side of the brisket in the same way. Place the remaining onion slices and bay leaves on the meat and wrap the cling film tightly around it. Use several layers if you like. In a bowl about the size of the meat package, refrigerate for at least 3-4 days, but no longer than 5. Turn daily. Alternatively, you can vacuum seal the meat for 24 hours. Cook: Preheat oven to 200°C. Remove the brisket from the foil and discard all the onion slices and bay leaves. Wring out the cling film thoroughly, discard it, and collect the marinade. Place the brisket on a rack in the oven. Place a dripping pan underneath to catch any drippings. Roast for 30 minutes at 200°C. Allow the meat to become nice and brown. Reduce the oven temperature to 80°C. Lay out a sufficiently large piece of aluminum foil (two layers are possible) and spread half of the onion slices on it. Place the cooked brisket on top, cover with the remaining onion slices and bay leaves. Fold up the sides of the aluminum foil slightly, then pour the cold marinade and any drippings from the oven over the meat. Seal the aluminum foil into a small parcel. Return this to the oven and braise for 4 hours at a maximum of 80°C. Cooking in a roasting tin with the lid closed and at the same time and temperature also produces great results, and the meat juices can be used to make a sauce. Serving: Remove the onions and bay leaves from the meat (if they aren’t already overcooked) and slice the brisket very thinly. This allows the flavor to develop. Only slice as much as you will eat. Store the rest in one piece in cling film in the refrigerator. Goes perfectly with potato gratin and bacon-wrapped beans for a Sunday lunch, but also with chips, roast potatoes, buttered corn on the cob, and coleslaw for a rustic BBQ. Sandwich: Slice the leftover meat very thinly. Top the sandwich as you like: tomato, lettuce, Emmental cheese, onion, and gherkin. Use ketchup and mayonnaise as condiments. A taste sensation at any party! I occasionally roast this meat exclusively for savory sandwiches.