Ingredients
- 1 Roasting brisket joint “string cut and unrolled”.
- Firehouse BBQ Rub
- 2 Onions thinly sliced
- 1 TBSP tomato puree
- 1 Bottle of Budweiser
- 1 LTR beef stock
- Firehouse BBQ Sauce
- Toasted bun of your choice
Method
Turn the oven on high then remove the string from the brisket unroll and place into an oven proof dish, i like to use a deep cast iron pan but any ovenproof dish that has a lid will do.
Massage the Firehouse rub into the brisket until it turns a deep reddish colour and when the oven is really hot ,place the dish inside to sear the brisket turning to brown all over.
When browned all over remove the dish from the oven and turn the heat down to 140C then remove the meat from the dish and set aside. Place the dish over a medium heat and add the onions the tomato puree and fry until softened then add the brisket back on top of the onions .
Add the beer and pour in the stock until it almost covers the meat and place the lid on leaving it slightly ajar and cook for 4 hours checking from time to time to top up the stock if necessary.
When it is cooked, remove from the pot and leave to rest for as long as you can resist, slice it thin and serve it in a toasted bun with lashings of Firehouse BBQ Sauce.
Firehouse Kitchen Recipes 