Prep time: 15 mins
Cooking time: 25 mins
- 1kg whole beef brisket
- 1 tbsp Grove extra virgin oil
Rub the brisket first with Grove EV oil then with spice rub. Place into an oven tray and cover with tinfoil, place onto a BBQ over a medium heat for 1 hour. Remove tin foil and cook for a further 1 ½ hours.
Once removed from the BBQ allow to rest and slice across the grain and serve with heaps of the pickled pepper salsa.
Mike’s House Rub
Prep time: 2 mins
- 1 tbsp each mustard, cumin, coriander seeds, toasted and crushed
- 1 tbsp mustard powder
- 1 tbsp garlic powder
- 2 tbsp sea salt
- ½ tbsp cracked pepper
- 1 tbsp smoked paprika
- 1 tbsp dried mixed herbs
- 1 tbsp brown sugar
- ½ tsp cayenne pepper
Mix all ingredients together. Store in airtight container.
Pickled pepper salsa
- 10 baby pickled pepperdews
- 1 punnet cherry tomatoes, quartered
- 1 cup parsley, chopped
- 2 garlic cloves, crushed
- 1 small red onion, finely diced
- 1 tbsp red wine vinegar
- 100 ml Grove avocado chilli oil
- salt and pepper
Mix all ingredients together.