Summertime BBQ Brisket
A flavorful barbecue-style beef brisket served with crunchy coleslaw and sweet potato wedges.
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- •Beef brisket
- •Mustard powder
- •Celery seed
- •Salt
- •Cumin
- •2 teaspoons Cayenne pepper
- •Black pepperFreshly ground
- •2 tablespoons Olive oil
- •OnionsSliced
- •1 tablespoon Brown sugar
- •2 Bay leaves
- •1 tablespoon Tomato puree
- •1 bottle Beer
- •Beef stock
- •Sweet potatoesCut into wedges
- •Coriander seedsToasted
- •Smoked paprika
- •Dried oregano
- •Yogurt
- •White cabbageSliced
- •Red cabbageSliced
- •Cider vinegarSplash
- •ChivesChopped
- 1
Mix mustard powder, celery seed, salt, cumin, cayenne pepper, and black pepper. Rub the mixture onto the brisket.
5 min
- 2
Heat olive oil in a roasting tray and sear the brisket with spices.
10 min
- 3
Add sliced onions and brown sugar to the tray. Caramelize the onions.
5 min
- 4
Add bay leaves and tomato puree. Stir well.
3 min
- 5
Pour beer over the brisket and bring to a boil.
5 min
- 6
Place brisket on top of onions, pour beef stock around, cover with foil, and bake for 3.5 hours.
3h 30m
- 7
Prepare sweet potato wedges by tossing in olive oil and spice mix. Bake for 30 minutes.
30 min
- 8
Make coleslaw by mixing yogurt, sliced cabbages, mustard, salt, pepper, cider vinegar, and chives.
10 min
- 9
Reduce the brisket cooking juices with cider vinegar to make a sauce.
10 min
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