You know your Diners, Drive In’s and Dives addiction has hit an all time high when you make over the great British roast! This dish is somewhat of a hybrid between a good old BBQ and the classic roast dinner…. Introducing BBQ Beef Brisket with Braised Red Cabbage, Roast Potatoes and Pit Beans. AKA Hamish’s great American roast dinner.
It is safe to say that my boyfriend is some kind of culinary genius as this was delicious. We went a bit crazy and did American size portions and then didn’t eat it all. Without further ado here’s how to make this delicious treat. As always it’s Gluten, Wheat and Dairy Free.
BBQ Beef Brisket.
Sear the beef and add a BBQ rub (we used a Red’s one from Asda), before laying it in a pot on top of a bead of sliced onions, grated carrots, garlic and chilli.
To make the BBQ sauce combined a large portion of ketchup, with coca cola, water and cinder vinegar to thin it. Hamish eye balled this and judged it by taste. (You can be lazy and use a pre made BBQ sauce, the Red’s one we had in the cupboard contained wheat so it was a no go for me!)
Half of the BBQ sauce was then poured over the beef before it was covered with wet parchment paper and the double wrapped in foil to seal the pot.
Check every hour and add more sauce or water as needed. This took four hours in the oven and half an hour to rest.
Par boil the potatoes before covering in hot olive oil and roasting in the oven for one hour and twenty minutes.
Combine baked beans, borlotti beans and butter beans, add in the BBQ sauce to cover the beans.
In the mean time fry up some onion and bacon lardons to add into the mixture.
Bake in the oven for one hour and twenty minutes.
Braised Red Cabbage
Finely slice a red cabbage, chop an apple into small chunks, place in a saucepan, add a teaspoon of jam, a splash of cider vinegar, some fennel seeds and cover with water.
Let this stew for an hour.
We intended to add corn on the cob, but forgot to actually buy any.
Voila! There you have a delicious American Style roast dinner. You can add the remainder of the BBQ sauce to the meal and the rest of the brisket is perfect from freezing or using in sandwiches for the rest of the week.
This really was an epic Sunday dinner and as much as I’m a summer kinda gal, I’m looking forward to the delicious autumnal Sunday lunches!