Brisket BBQ Utopia Off-Season Style
Ok, the weather isn’t optimal for grilling right now and I admit I’ve cheated a bit on this one. So I call it the Brisket BBQ Utopia Off-Season Style. =)
This is another sweet, salty and rich tasting piece of meat. It’s a crazy tender piece of brisket cooked with pears, pink pepper and other good stuff, then glazed in the oven with fine honey, chilli sauce, lemon peel and black pepper.
INGREDIENTS (2 servings)
- 1.2 lb (ca 0.55 kg) Salted Beef Brisket
- 1/2 Onion
- 1 Ripe Pear
- 10 Pink Pepper Grains
- 2 tbsp Soy Sauce
- 1 tbsp Beef Broth
- 1 tbsp Brown Sugar
- 1/2 cup Honey
- 2 tbsp Heinz Chili Sauce
- 1 tsp Grated Lemon Peel
- 2 tsp Freshly Ground Black Pepper
PREPARATION - COOKING THE BRISKET
- Chop onion coarsley.
- Remove seeds from pear and chop coarsley.
- Put onion, pear, pink pepper grains, soy sauce, beef broth and brown sugar in a large pot.
- Place brisket in the pot.
- Let come to a boil and lower the heat.
- Simmer on low heat for about 3-4 hours. Make sure that it doesn’t boil.
PREPARATION - GLAZING THE BRISKET
Time to prepare the glaze!
- Set the oven on 450°F (ca 230°C)
- Put honey, Heinz Chili Sauce, lemon peel and freshly ground black pepper in a bowl. Mix well.
- Put brisket in an ovenproof dish.
- Rub brisket with the glaze.
- Roast in oven for about 20 mins.
I love to serve this version of the brisket with potato gratin. Enjoy!
Ginger and mustard rib glaze
Here’s a nice and simple glaze perfect for the christmas ribs. It’s sweet, sour, salty and spicy! I prefer the thick pork ribs for christmas but the glaze works fine with any kind of ribs.
INGREDIENTS (enough for 2 lb/ca 1 kg)
- 1/2 cup (ca 1 dl) Thick Syrup
- 2 tbsp Chinese Soy Sauce
- 2 tbsp Red Wine Vinegar
- 1 tbsp Coleman’s Mustard Powder
- 2 inches (ca 5 cm) Fresh Ginger
- 1 tsp Chili Powder
- 1 tsp Freshly Ground Black Pepper
- 1 tsp Freshly Ground White Pepper
- Peel and grate the ginger.
- Put ginger, syrup, soy sauce, red wine vinegar, mustard powder, chili powder, black and white pepper in a bowl.
- Mix well.
- Brush glaze on ribs for the last 30 minutes of grilling/cooking.
Black Caramel Steak Sauce
This is a great sweet, sticky and just enough sour steak sauce perfect for any beef.
INGREDIENTS (about 2-4 servings)
- 1 cup (ca 2,4 dl) Balsamic Vinegar
- 2 tbsp Brown Sugar
- 1 tbsp Red Wine Vinegar
- 1 tbsp Chinese Soy Sauce
- 1 tbsp Concentrated Blackcurrant Juice
- 1 tsp Lime Juice
- 1 clove garlic, crushed
- 1 Bay Leaf
- 10 Pink Pepper Grains
- Put all ingredients in a sauce pan.
- Let it come to a boil and cook pretty intense for about 5 minutes to reduce the sauce to a nice thick reduction.
- Remove the crushed garlic and the bay leaf.
- Drizzle the sauce over meat just before serving.
Tip: Don’t reduce the sauce too much or it might become too sticky. In that case, add some more balsamic vinegar and stir until the sauce gets a good consistency.
Chili and maple syrup glaze
Here’s a simple but really good glaze I use a lot. I mostly use it for pork and chicken but it’s good with most kinds of meat and even grilled salmon.
- 1 Cup (about 2,5 dl) Heinz Chili Sauce
- 2 Tbsp maple syrup
- 1 Tbsp oil (I use rapeseed or corn oil)
- 1 Tbsp chinese soy sauce
- 1 Tbsp freshly ground black pepper
Simply put all ingredients together in a bowl and mix well. Put glaze on meat for the last 15-20 minutes of the grilling.