An Australian BBQ is like no other….especially when cooked by my cousins husband Scott. The combination of Kristy’s marinating skills, and Scotts love for spending the day outside tending to his BBQ creates something which can only be described as simply divine.
Tonight i’m cooking this for some of my best friends and their men, fingers crossed it goes down a treat!
Below is the recipe, with cooking methods slightly altered to our slightly less BBQ friendly climate here in England!
Ingredients, Serves 4-6
1/2 large onion cut into slices
1/2 red pepper cut into slices
1 tbsp tomato paste
1 tbsp honey
2 tsp onion powder
1 tsp garlic powder
1 tsp dried cumin
1 tsp chilli powder
2 tsp dried oregano
2 tbsp ground coriander
2 tsp hot sauce (optional, similar to Tabasco)
1/2 tsp sriracha (similar to franks hot sauce)
1 kg chuck roast / brisket if Chuck is not available
250ml beef stock (i use gluten free)
Preheat oven to 150 degrees (Or if you are doing it the authentic method, get the Weber up to a 150 degrees temperature and maintain this for the duration of the cooking)
1. In a large ceramic or glass baking dish (not foil or metal, le creuset dish is perfect) lay sliced onions and peppers on bottom.
2. Mix tomato paste , honey, dried spices, hot sauce, chilli sauce together
and smear over all sides of beef. Put beef in pan and pour in stock..
3. Cover with a layer of baking paper then seal with foil.
4. Roast for 3 hours or until fork tender.
5. With 2 forks shred meat and mix with liquid, onions and capsicum.