Monday, 29 September 2014

Slow Roasted Brisket with Coffee Chipotle BBQ Sauce

Barbecue in the oven is a great idea for the cooler days. You get to warm the house and eat amazing slow roasted meat with BBQ sauce. That's a win-win in my world.

Slow Roasted Brisket with Coffee Chipotle BBQ Sauce
adapted from The Homesick Texan Cookbook
Serves 4 - 6

For the Sauce:
1 tablespoon sunflower oil
1/4 medium brown onion, roughly chopped
1 clove garlic, crushed
1 canned chipotle chile in abobo, minced
1/4 cup ketchup
2 tablespoon tomato paste
2 tablespoon apple cider vinegar
1 tablespoon lemon juice
2 tablespoons molasses
2 teaspoons Worcestershire sauce
1/2 cup brewed coffee
1 teaspoon chilli flakes
1/2 teaspoon dry mustard powder
Pinch ground nutmeg
Pinch ground cloves
1/2 teaspoon smoked paprika
Salt, to taste

For the Brisket:
1/2 teaspoon sea salt flakes
1/2 teaspoon crushed black peppercorns
1 teaspoon smoked paprika
1/2 teaspoon mustard powder
1/2 teaspoon ground cumin
1kg brisket
3 thin slices pancetta
1/4 medium brown onion, sliced
2 cloves garlic, sliced
1 cup Coffee Chipolte BBQ Sauce

Make the Sauce:
Heat the sunflower oil over medium-low heat and cook the onion for about 5 minutes or until softened. Add the garlic and cook for a further minute. Add the minced chipotle chile, ketchup, tomato paste, vinegar, lemon juice, molasses, Worcestershire sauce, coffee, chilli flakes, mustard powder, cloves and smoked paprika. Reduce to heat to low and cook for 30 minutes, stirring now and then. Add slat to taste.

Cook the Brisket:
Preheat the oven to 160C. Line a baking tray with foil.

In a small bowl, mix together the salt, chilli flakes, smoked paprika, mustard powder and ground cumin. Rub both sides of the brisket with the spices. Place the brisket, fat-side down onto the prepared baking tray. Lay the slices of pancetta on top, followed by the sliced onion and garlic. Wrap the brisket tightly in the foil and then wrap it another layer of foil. Place the brisket (pancetta-side up) into the oven and roast for 6 hours.

Remove from the oven and leave it to rest, wrapped, for 20 minutes. Open the foil and spoon a tablespoon of the juices into the BBQ sauce.

Take the pancetta, onions and garlic off the brisket and discard them. Cut the brisket against the grain. Serve with the BBQ sauce on the side.


  1. Coffee & chipotle, I'm curious to taste this mix. I'm sure it's amazing!

  2. I actually don't think that any of my previous comments got through to you Jen, maybe it's a fault in WordPress? Anyway, I'm posting just under URL now... as I want you to know that I've been reading along and loving all of your delectable creations. Totally jealous of your Japan trip too!! As for this brisket? Ah. Nothing better on a cold day. Or any day, for that matter! xx