No-Barbecue Barbecue Beef - Profood Limited
  • No-Barbecue Barbecue Beef

November 01, 2016

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!

Eckart Barbecue Sauce

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!

Serves 4 

1.5 kg of beef brisket or shoulder

For the dry rub:
4 tbsp whole black peppercorns
2 tbsp coarsely ground sea salt
(Optional) 1 tbsp cocoa nibs

For the glaze:
½ cup Eckart Spicy Grill Sauce
1 tbsp sugar
(Optional) 1 tsp chipotle or paprika powder


  1. Dry the surface of your meat with kitchen towel. Make the dry rub by combining all its ingredients and coarsely grinding them with a pestle and mortar or food processor. Gently press the dry rub spice mix into the meat, covering all sides until completely coated.
  2. (a) If using just a convection oven, pre-heat the oven to 150°C (130°C with fan). Place the beef in a roasting pan in the lower section of your oven and roast for between 2-2.5 hours, depending on the size and thickness of the cut. Regularly baste with juices from the pan, and flip the meat halfway to ensure that it’s cooked evenly.
    (b) If using a sous-vide circulator, set the water bath at 65°C. Place the meat in a vacuum bag, seal, then cook in the water bath for 36 hours. Once the meat has finished cooking, remove from the vacuum bag and pat dry with kitchen towel.
  3. Save the meat juices and pour into a small saucepan, adding the glaze ingredients. Bring to a gentle boil, slightly reducing the sauce.
  4. Pre-heat the oven to 190°C in broiler mode (where the heat source comes only from the top half of the oven). Brush half of the glaze all over the meat. Place the meat onto your roasting pan, and then broil in the top half of the oven for 45 minutes, until a crust forms on the surface. Check regularly to ensure it doesn’t burn, and turn halfway through.
  5. Remove the meat from the oven, and allow to cool on your counter for a few minutes before slicing and serving – either with the remainder of the glaze poured on top, or on the side as a dip. Watch your guests devour the lot!

For more of Gary’s food adventures, head to his blog Joie De Vivre.

About The Author

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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