Ingredients
Campfire BBQ Sauce
2 cups tomato passata
170g tomato paste
1/3 cup apple cider vinegar
-
6 tablespoons Sukrin Maple Syrup
2 tablespoons molasses
4 tablespoons coconut aminos
1 teaspoon garlic powder
- 2 teaspoons smoked paprika
2 teaspoons mustard powder
0.5 teaspoon onion powder
1 teaspoon salt
0.5 teaspoon ground pepper
1 teaspoon liquid smoke
2 teaspoons mustard powder
1/2 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon liquid smoke
¼ teaspoon chili flakes
BBQ Brisket
2kg beef brisket
-
2 teaspoon Sukrin Gold
2 teaspoons smoked paprika
1/2 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon mustard powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions
Campfire BBQ Sauce
Place all of the ingredients
into a saucepan and bring to the boil, stirring to combine.
Reduce heat and simmer for 30
minutes until reduced and thickened.
Smoky BBQ Brisket
Combine the dry spices.
Pat the brisket dry, and
sprinkle the spice rub all over it, rubbing in well.
Pour the BBQ sauce into the
slow cooker and place the brisket on top.
Cook on low for 8 hours, or overnight
Carefully remove the brisket and pour the sauce into a pot. Bring to the boil and reduce by half on the stove.
Pre-heat your oven to 200C,
conventional.
Place the brisket on a tray,
brush with the sauce and cook for 15 minutes, until it starts to brown.
Baste again and cook for a
further 15 minutes.
The glaze should start to
caramelize, but you can also place under the grill if you want more colour.
Slice the brisket across the
grain and serve drizzled with the sauce.
Recipe Note
Campfire BBQ Sauce can be stored in jars in the fridge for 1 month.
Store brisket wrapped and in the fridge for up to 1 week.
This recipe is courtesy of Sukrin USA and this
recipe was created by the talented Naomi Sherman, creator of naomishermanfoodcreative.com.
Recipe nutrition is for the brisket only
Nutrition
Calories 335,
Carbs 0.5 grams,
Fat 16.8 grams,
Protein 47.2 grams
