South American Beef Brisket Barbecue style

South American Beef Brisket Barbecue – Detailed cooking recipe. Share with friends: Photo of the dish: Can Okada Time: 5 hours. 15 minutes. Difficulty: Easy Servings: 6 – 8 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml

Ingredients for the recipe:

Dry rubbing marinade

• 2 tsp chili powder (mix of spices with chili recipe see here)
• 2 tsp mustard powder
• 2 tsp dark brown sugar
• 1 tsp ground cayenne pepper
• Coarse salt and freshly ground black pepper
• 1350 – 1800 gr. beef brisket, preferably with a layer fat 6 mm thick.

Barbecue sauce

• 2 tbsp. l vegetable oil
• 3 cloves of garlic, finely chopped
• 1 tbsp. l chili powder
• 3/4 Art. cider vinegar
• 3/4 Art. ketchup
• 1/3 Art. fresh lemon juice (2 to 3 lemons)
• 1/3 Art. worcestershire sauce
• 1/3 Art. dark brown sugar
• 3 tbsp. l yellow mustard (mustard with turmeric)
• 1/4 tsp ground allspice
• Freshly ground black pepper

Recipes with similar ingredients: chili seasoning, mustard powder, brown sugar, ground cayenne pepper, beef, garlic, apple cider vinegar, lemon juice, Worcestershire sauce, mustard, pepper fragrant, barbecue sauce, ketchup

Recipe preparation:

1. Cook the beef brisket: Mix the chili powder, mustard powder, brown sugar, cayenne pepper, 2 tsp. salt and 1/2 tsp ground black pepper. Grate the meat obtained mixture, cover and cool overnight.
2. Remove meat from the refrigerator about 1 hour before cooking. Pour a handful of smoked chips into the water (mesquite or hickory), leave for 30 minutes, then drain the water.
3. Preheat the grill to a low temperature, then prepare for indirect cooking method: turn off for gas grill burners on one side; pour chips into a metal container and put under the grill on hot burners. For charcoal grill, move the coals in one direction; as soon as the coals have cooled to temperature 90 ° С (if there is no thermometer, the temperature can be checked hand, so that it is possible to hold your hand over the coals on a distance of 15 cm. for 6 sec.), pour on top of chips. Place a metal grease container under the wire rack on the cold side of the grill.
4. Place the brisket fat up on the grill over metal capacity. Cover the grill and fry, do not turning over until a thermometer inserted into the very a thick piece of meat, will not show a temperature of 85 – 95 ° C., For 3.5 – 5 hours. If a charcoal grill is used, leave the air vents ajar and lay every 45 to 60 minutes 6 to 8 unburnt coals and a handful prepared chips on top of hot coals. Get beef brisket from the grill, wrap in foil and leave for 30 minutes. Overfill melted fat in a bowl and cool completely.
5. Meanwhile, prepare the barbecue sauce: Heat medium to medium sized vegetable oil in a stewpan temperature. Add garlic and fry, stirring, for 30 sec. Add chili powder and continue to fry, stirring, for another 30 seconds., to reddish brown. Add 1.5 tbsp. water, vinegar, ketchup, lemon juice, Worcestershire sauce, brown sugar, mustard, allspice and 3/4 tsp ground black pepper. Bring to boil and simmer at low boil, stirring occasionally, until until the sauce thickens a little, 45 – 55 min. Remove from stove and cool a little.
6. Stir in sauce 1 – 2 tbsp. l chilled fat. Slice beef brisket in thin slices across the fibers. Serve meat with barbecue sauce. You can read a short note on cooking meat – barbecue.