Foodfrolico: Memphis-style barbecued brisket with Memphis BBQ sauce

Well worth the wait. You’ll savour melt-in-mouth tenderness. Tuck in and enjoy.

When it comes to international cuisine stars, beef simply takes the brisket. Full of juicy flavour, the versatility of brisket is legendary.

Thanks to the explosion of intertest in global cuisines, Australia has discovered the brisket which, when combined with slow and steady cooking, produce a tenderness and flavour like no other meat.

Brisket is, no doubt, the popular star of the BBQ set. In the Southern states of America, for example, you have regional marinades … which add distinctive flavours before smoking the meat over wood and charcoal.

> INGREDIENTS

Beef. 3kg of brisket with deckle removed, trimmed with some fat left on top.

Dry Rub. 1 cup brown sugar. 1 tbsp ground cumin. 1 tbsp ground coriander seed. 2 tbsp garlic salt. 2 tbsp onion powder. ¼ cup smoked paprika. 1 tbsp dried chilli. 2 tbsp dried ground chopped thyme. 2 tbsp ground black pepper, 1 cup Worcestershire sauce.

BBQ Sauce. Yields 2 cups, serving size 2tbsp. 1 cup tomato sauce. 3/4 cup white vinegar. 2 tbsp brown sugar. I tbsp onion powder. 2 tbsp Worcestershire sauce. 2 tbsp mustard. 1/8 tsp ground red pepper. 1 tbsp ground cumin. 2 tbsp ground coriander seed. 2 tbsp garlic salt. 1/2 freshly black pepper. ¼ tsp salt. 

The brisket cut into eatable slices.

Preparing BBQ Sauce. Combine all ingredients in a medium saucepan and bring to a simmer. Cook for 5 minutes, serve warm.

> METHOD

Mix all rub ingredients together except for the Worcestershire sauce. Score the brisket on both sides. Cover both sides of the meat with the rub mix. Rub seasonings well into the scored section of the meat. Cover and refrigerate overnight.

Take the meat out of the fridge, season meat again with extra rub and Worcestershire sauce. Place in a roasting pan, cover with foil and bake at 110 deg C. in an oven until the beef is tender and juicy (approximately 8 hours). Let beef rest for 30 minutes before serving.  

> TO SERVE

Use a fork to shred the meat. Serve on a bun with coleslaw and Memphis BBQ sauce; or a plate with coleslaw, baked beans and sauce.

Adapted by Frank Morris. Recipe by Caleb Hawkins, Tennessee, USA, and Meat & Co, the beef lovers’ journal.

Foodfrolico: How fit are you? Spring is in the air

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Nutty food ideas

ADD cashews or peanuts to Chinese vegetable stir-fry dishes.  Spread some peanut butter on a whole wheat tortilla or pita bread or roll. Instead of eating butter on sandwiches use melted peanut butter. You’ll decrease saturated fat, decrease cholesterol, etc.

SPRINKLE chopped nuts or yoghurt on hot or cold cereal.

ADD chopped macadamias or pistachios to your favourite breads.

SPRINKLE 2 tablespoons of almonds in the salad.