Mexican-style barbecued beef brisket with quick-pickled onions
- August 2018
- Serves 6-8
- Hands-on time 45 min, oven time 5½ hours, grill/barbecue time 10 min, plus marinating
Beef brisket can be a tough joint, but this recipe guarantees fall-apart-tender meat with a Mexican flavour that will make your taste buds sit up and take notice.
- Dairy-free recipes
- 20.7g (7.3g saturated)
- 17.9g (16.6g sugars)
The meat is first slow-cooked, then finished on the barbecue. For the first stage, the time it takes for the meat to become fully tender depends on which part of the brisket it’s been cut from. It’s ready once the fibres pull apart easily with a fork. If it’s not quite ready, set the timer for an extra 30 minutes, then check again.
If you prefer to cook the beef indoors rather than barbecue it, heat the grill to medium-high and cook as in steps 7-8.
Complete up to the end of step 2 up to 48 hours in advance. Complete up to the end of step 6 up to 24 hours in advance, allow the meat and sauce to cool separately, then cover and chill until ready to finish.
A Chilean carmenère, typically a ripe and slightly spicy red, would be a real treat here
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