Summer is BBQ season! These gluten-free buns are overflowing with succulent beef coated in a sweet and smoky BBQ sauce. Pickled chillies and cucumber sprinkle freshness and spice into this decadent lunch, perfectly complimenting the richness of the meat.
Smoky Irish beef brisket buns
A real lunch-time treat. These buns are a combination of sweet, salty and spicy which are perfect to make for family and friends.
Ingredients
- 500 g Irish beef brisket
For the BBQ sauce
- 1 tsp garlic puree
- 500 ml ketchup
- 100 ml gluten-free Worcestershire sauce
- 2 tbsp brown sugar
- 1 tbsp malt vinegar
- 400 ml orange juice reduced by two-thirds
- 2 tbsp English mustard
- 1 tsp Tabasco
Pickled cucumber and chilli
- 1 cucumber roughly chopped
- a handful of chillies
- 300 ml water
- 200 ml white wine vinegar
- 100 g sugar
For the dry rub
- 2 tbsp chilli powder
- 2 tbsp mustard powder
- 3 tbsp smoked paprika
- 2 tbsp ground cumin
- 3 tbsp black pepper
- 2 tbsp garlic powder
- 2 tbsp course sea salt
Instructions
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Mix all the dry rub ingredients together and rub into the beef, wrap well in 5 layers of foil and allow to sit in the fridge overnight.
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Preheat the oven to 165ºC/Gas Mark 3.
For the BBQ sauce:
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Add all ingredients into a pan, mix well and slowly bring to the boil. Allow to simmer for 5 minutes, then set aside to cool.
For the pickled chillies and cucumber:
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Mix all ingredients in a pan over a low heat until the sugar has melted. Allow to cool before pouring over the chillies and cucumber. Leave to sit in the liquid for a minimum of 1 hour.
For the brisket:
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Place the brisket in the oven and cook for 4-5 hours. Once cooked, remove from the oven and allow to cool completely before unwrapping.
Recipe Notes
TIP: Perfect to reheat on a smoky barbecue outside and serve whole for a wow factor, or slice thinly into long strips then barbecue, or finish in a griddle pan.