This is a more-ish slow-cooked beef dish with warm thoughts of summer’s barbecue days. Summer’s on its way and while you might have expectations of blazing sun and long days spent with family and friends, you know the English weather is always ready to rear its unpredictable head, so, in honour of the British summer, this is one BBQ dish that the rain and wind can’t get to…
BBQ beef
Ingredients
1 kilo piece of brisket
2 tblsp ketchup
2 tblsp dark soy sauce
2 tblsp honey
2 tblsp Kecap Manis (Indonesian Soy sauce)
2 tablespoons of Bob Arora’s (Sachins) ground garam masala (or just garam masala if you can’t get your hand on wor Bob’s)
2 tblsp red wine vinegar
4 cloves garlic
4 red chillis
4 carrots
Cooked mashed potato
Cooked corn on the cob
100ml red wine sauce
500g duck fat
Method
Immerse the beef in the duck fat and season with salt and garam masala. Cook low and slow at 120c for around five hours. Remove from oven. When cooled, take the beef out of the fat and put on a baking tray to rest. Mix together the chilli, honey, ketchup, Kecap Manis, soy sauce, garlic and red wine vinegar making a nice glaze. Cover the beef in the resulting glaze, keep a little of the glaze to marinate the carrot and corn. Put the beef and carrots in the oven and cook to your liking. If it needs glazing more, use the juice in the tray. Take the corn on the cob, trying to keep it stuck together, season with salt and the BBQ glaze and grill until warm. Serve and enjoy.
Dave is head chef and business partner at Peace & Loaf, 217 Jesmond Road, Newcastle, NE2 1LA. Tel: 0191 2815222 www.peaceandloaf.co.uk
