Recipe of the Month

Texas style barbecue beef

Here is a beef, pan, lid, oven recipe!


Serves 4-6



 3 lb (1.5kg) piece beef brisket

2 tbsp dark brown soft sugar

2 tbsp smoked paprika

2 tbsp salt


¼ pint beef stock at boiling point


Barbecue sauce:

1 tbsp oil

1 onion

2 oz (55g) dark brown soft sugar

3 oz (85g) tomato ketchup

1 tbsp red wine vinegar

4 tbsp rum


Oven: Esse 150 (slumber), 20 to the hour on thermodial, Aga simmering oven, 150C and then Esse 210, Aga roasting oven, 210C


Prepare in advance: Will keep in the fridge for 24 hours before cooking

Prepare ahead: Will keep warm in a low oven for half an hour or cool slowly beside the cooker for an hour

Freeze: Yes


Mix together the sugar, paprika and salt and rub this all over the joint of beef.


Put the beef into a wide, shallow casserole or sauté pan and pour the stock around the meat.


Put the lid onto the pan and put it into the oven for about 4 – 5 hours.


For the sauce:  Peel and chop the onion.  Heat the oil in a heavy pan and add the onion.


Put the lid on and when it is too hot to rest your hand on, move the pan to the simmering oven for 20 minutes for the onion to soften.


Move the pan to the simmering plate and stir in the rest of the ingredients.  Bubble for 5 minutes, then take off the heat.  Once it has cooled a little, whizz in a processor to make a thick sauce.


Take the cooked beef out of the oven, remove the lid of the pan.  Spoon some of the juices over the meat and put the pan onto the floor of the top oven for 10 minutes to brown the base, then turn the meat over and brown the other side for another 10 minutes.


Serve in slices, hot or tepid, with the barbecue sauce, accompanied by baked beans and coleslaw.