Sweet, spicy, soft & perfectly moist pulled beef brisket in a barbecue sauce.
Oven Temp for Brisket – 160C degrees (325 F)
Beef:
Beef Brisket – 1 Kilogram
Panch Phoron – 2 Table Spoons
Mustard Seeds – 1 Table Spoon
Black Pepper Corns – 2 Teaspoons
Light Demerara Sugar – 2 Teaspoons
Smoked Paprika – 2 Teaspoons
Cayenne Peppper – 2 Teaspoons
Beef Stock – 250ml
Barbecue Sauce:
Red Wine Vinegar – 200ml
Light Brown Sugar – 40g
Bourbon (Whisky) – 50ml
Coke – 50ml
Tomato Ketchup – 125ml
Worcestershire Sauce – A Few Splashes!
Brisket Pan liquid – 100ml
www.chefrick.co.uk
Original of the video here
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