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Although most of us living in high-rise apartments don't have access to a full-size barbecue in the backyard, it’s possible to achieve almost the same level of success with just an oven! Now, die-hard barbecue fanatics may dismiss this as "cheating" or "not the real deal”, but I prefer to be pragmatic and try to make the best of what I have. Plus, trust me when I tell you that no one will care as long as the end result tastes good!
Here are two quite similar recipes, which yielded slightly different results. One uses just a regular convection oven, the other a combination of a sous-vide circulator and oven. Cooking sous-vide will deliver more tender meat, but oven roasting gives you a texture more similar to a traditional barbecue. Regardless of which method you choose, finish up by brushing your beef with a ready-made barbecue sauce, such as this Eckart Grill Sauce, and roasting on a high heat in the oven for that crusty, sticky “bark” which makes barbecued meat so very delicious!
Ingredients1.5 kg of beef brisket or shoulder
For the dry rub:4 tbsp whole black peppercorns2 tbsp coarsely ground sea salt(Optional) 1 tbsp cocoa nibs
For the glaze:½ cup Eckart Spicy Grill Sauce1 tbsp sugar(Optional) 1 tsp chipotle or paprika powder
For more of Gary’s food adventures, head to his blog Joie De Vivre.
A self-professed gourmand who loves both eating out and experimenting with new cooking techniques at home, Gary also writes his own blog Joie de Vivre to keep track of his many eating and travelling adventures (as well as occasional mumblings about random things!). When he's not too busy eating, drinking, cooking and sleeping, he enjoys travelling, collecting kitchen gadgets, watching football and playing golf. Follow him on Instagram for even more food inspiration!
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