Name: Oven-BBQ brisket with blue cheese slaw
Total time: 5 h 30 min
Yield: Serves 6-8
Ingredients: 1.2kg beef brisket; oven french fries, to serve; pickles, to serve; 2 tsp garlic granules; 2 tsp smoked paprika; 1 tsp mustard powder; 2 tsp sea salt flakes; 1 tbsp Worcestershire sauce; 1 tbsp soft light brown sugar; ½ tsp smoked paprika; 1 tbsp Dijon mustard; 500g carrots, shredded or grated; 500g white cabbage, finely shredded; 1 tbsp white wine vinegar; 1 tsp sea salt flakes; 100g roquefort, rind trimmed; 5 tbsp mayonnaise; 100g soured cream; a small bunch chives, chopped; white pepper

1.2kg beef brisket
oven french fries
to serve
pickles
to serve

DRY RUB

2 tsp garlic granules
2 tsp smoked paprika
1 tsp mustard powder
2 tsp sea salt flakes

GLAZE

1 tbsp Worcestershire sauce
1 tbsp soft light brown sugar
½ tsp smoked paprika
1 tbsp Dijon mustard

BLUE CHEESE SLAW

500g carrots
shredded or grated
500g white cabbage
finely shredded
1 tbsp white wine vinegar
1 tsp sea salt flakes
100g roquefort
rind trimmed
5 tbsp mayonnaise
100g soured cream
a small bunch chives
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.