Oven-BBQ brisket with blue cheese slaw

Ingredients

• beef brisket 1.2kg
• oven french fries, to serve
• pickles, to serve
• garlic granules 2 tsp
• smoked paprika 2 tsp
• mustard powder 1 tsp
• sea salt flakes 2 tsp
• Worcestershire sauce 1 tbsp
• soft light brown sugar 1 tbsp
• smoked paprika ½ tsp
• Dijon mustard 1 tbsp
• carrots 500g, shredded or grated
• white cabbage 500g, finely shredded
• white wine vinegar 1 tbsp
• sea salt flakes 1 tsp
• roquefort 100g, rind trimmed
• mayonnaise 5 tbsp
• soured cream 100g
• chives a small bunch, chopped
• white pepper

Method

• Step 1

  Untie the brisket if tied. Pat dry with kitchen paper then put in a ceramic dish. Mix together the rub ingredients and sprinkle all over the meat, rubbing it in. Chill overnight and remove the brisket from the fridge an hour before you want to cook it.

  Step 2

  Heat the oven to 160C/fan 140C/gas 3. Put two large sheets of foil in a baking tin in the shape of a cross. Sit the brisket in the middle and pour 300ml of water in the bottom. Bring the foil up and around the brisket to make a snug tent and cook for 4 hours

  Step 3

  While the brisket is in the oven, make the slaw. Put the veg in a large bowl and sprinkle over the vinegar and salt. Toss together. Mash the cheese in a bowl then gradually mix in the mayo, soured cream and chives. Add to the slaw and toss together. Season with white pepper.

  Step 4

  Mix together the glaze ingredients. Take out the brisket tin and turn the oven up to 180C/fan 160C/gas 4. Fold back the foil and spoon over the glaze. Cook for another hour, spooning over the juices every 20 minutes. If you have a meat thermometer, you are aiming for an internal temperature of 94C, which will make the brisket really tender.

  Step 5

  Rest for 20 minutes under loose foil. Slice and serve with slaw, fries, pickles and any juices from the pan.

Nutritional data

• kcals 548
• fat 37.2g
• saturates 10.5g
• carbs 12.2g
• sugars 11.4g
• fibre 5.1g
• protein 38.6g
• salt 2.9g