Michael Van de Elzen & Grove Chilli Flavoured Avocado Oil ~ Rubbed BBQ Beef Brisket with Pickled Pepper Salsa (Serves 6)
Spice up your next BBQ with this tasty recipe created for Grove by Michael Van de Elzen
Ingredients
Beef Brisket
- 1kg whole beef brisket
- 1 tbsp Grove Extra Virgin Avocado Oil
Mike’s House Rub
- 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
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 Chilli flavoured Avocado Oil
- salt and pepper
Method
Mix all the Rub ingredients together. Store in airtight container
Rub the Beef Brisket first with Grove Extra Virgin Avocado Oil then with prepared spice rub. Place onto 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.
Mix all Salsa Ingredients together and cover until ready to serve
To Serve
Once the Beef Brisket is removed from the BBQ allow to rest and slice across the grain and serve with heaps of the pickled pepper salsa.
Created by Michael Van de Elzen