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Texan-style barbecue beef brisket and succotash


Serves: 6-8
timePrep time: 25 mins
timeTotal time:
Texan-style barbecue beef brisket and succotash
Recipe photograph by Martin Poole

Texan-style barbecue beef brisket and succotash

This meltingly tender spiced brisket is slow cooked in the oven first for ultimate ease, then flashed on the barbecue to add that distinctive char and smoky quality that only cooking over coals can deliver. Serve with succotash, a traditional Southern side made with sweetcorn, broad beans, herbs and crispy bacon

Serves: 6-8
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
527Kcal
Fat
21gr
Saturates
8gr
Carbs
24gr
Sugars
18gr
Fibre
5gr
Protein
60gr
Salt
3.8gr

Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes

Ingredients

  • 1 tbsp smoked sea salt flakes (we used Cornish Sea Salt Co.)
  • 1 tbsp dark brown sugar
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 2 tsp garlic granules
  • 2 tsp cayenne pepper
  • a 1.5kg beef brisket joint
  • 3 red onions, cut into thin wedges
  • 300ml hot beef stock* (made using ½ stock pot or cube)
  • soft tortillas*, to serve
For the succotash
  • 200g broad beans
  • ½ tbsp rapeseed oil
  • 5 rashers streaky bacon
  • 1 red onion, finely sliced
  • 1 garlic clove, finely chopped
  • 200g tinned sweetcorn, drained (or use frozen)
  • 250g vine cherry tomatoes, halved
  • pinch of cayenne pepper
  • handful of fresh basil, roughly torn
For the barbecue sauce
  • 150ml tomato ketchup
  • 2 tbsp dark brown sugar
  • 1 tbsp white wine vinegar
  • 2 tsp Worcestershire sauce* or Henderson’s Relish
  • 1 tsp garlic granules
  • 2 tsp smoked paprika

Step by step

Get ahead
Slow cook the brisket the day before; cool completely, then cover and chill. Return to room temperature for at least an hour before barbecuing.
  1. For the beef, preheat the oven to 140°C, fan 120°C, gas 1. Combine the salt, sugar, paprika, cumin, garlic and cayenne together and rub this all over the beef. Put the onions in the base of a lidded casserole and pour in the hot stock. Sit the brisket joint on top of the onions and cover with the lid. Cook in the oven for 4 hours, or until the beef is very tender. Remove from the oven and set aside until you are ready to barbecue.
  2. Shortly before you are ready to barbecue the beef, make the succotash. Cook the broad beans in boiling water for 4-5 minutes, then drain and refresh in cold water. Pop the inner green beans out of their skins.
  3. Heat the oil in a frying pan and fry the whole bacon rashers for 3-4 minutes, or until starting to crisp. Remove to a plate lined with kitchen paper. Keep the heat on under the pan and fry the onion for 6-8 minutes until soft, then add the garlic and continue to cook for a further minute. Add the sweetcorn, podded broad beans, tomatoes and cayenne pepper and continue to cook for a couple of minutes. Roughly chop the bacon and stir into the succotash. Remove from the heat and season well. Allow to cool to room temperature and toss through the basil.
  4. Prepare a barbecue for direct cooking (coals spread out evenly rather than heaped up at the sides). To make the barbecue sauce, whisk all of the ingredients together in a bowl. Remove the brisket from the casserole and brush all over with some of the barbecue sauce. Put the joint on the barbecue and cook for 15-20 minutes, ideally with the barbecue lid on if it has one, turning occasionally and basting with the barbecue sauce as the beef cooks.
  5. To serve, warm the tortillas on the barbecue and shred the brisket. Pile the brisket onto the tortillas and top with extra barbecue sauce and succotash before eating.

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