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Brisket

Ian's brisket on the barbecue

Prep Time: 10 minutes
Cook Time: 5 hours
Total Time: 5 hours 10 minutes
Servings: 6
Author: Mia Staysko
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Ingredients

  • 4 lb grass fed brisket
  • 2 Tbsp cracked whole fennel seed
  • 2 Tbsp cracked whole coriander seed
  • 1 Tbsp cracked whole peppercorns
  • 1 1/2 tsp Kosher salt
  • 2 C white or yellow onion sliced thick (about 1 large)

Gravy

  • Pan drippings
  • 1 tablespoon tomato paste
  • 1 1/2 cups beef stock
  • 1 tablespoon light soy sauce
  • Salt and freshly ground pepper

Instructions

  1. Grind spices roughly in a spice grinder or bash with a rolling pin to crush.
  2. Mix fennel, coriander and pepper in a small bowl.
  3. Sprinkle some salt over the underside of the brisket, flip it so that the fat side is up.
  4. Sprinkle the crushed spices evenly over the fatty side of the meat, season with remaining salt.
  5. Place the brisket into a roasting pan with a rack. Cover the top of the pan with foil and then with it's lid if it has one.
  6. Place into a 300 ° oven, or barbecue over indirect heat.
  7. Bake for 4 hours, then lift the foil and spread onions in the bottom of the pan. Replace foil and lid and continue to cook for another hour.
  8. Remove the brisket from the pan and cover with foil lightly to rest.
  9. Carve across the natural grain of the meat.

To make the gravy

  1. While the brisket is resting, place roasting pan with pan drippings over burner at med-high heat. Add tomato paste, stock, soy sauce and seasoning to pan and bring to a boil.
  2. Reduce stock to about half its volume until slightly thickened and serve over sliced brisket.