Serves: 6-8

Preparation time: 20 minutes

Cooking time: about 5 hours

Beef Brisket With Celeriac Remoulade

Beef Brisket With Celeriac Remoulade

Ingredients

  • 2 kg beef brisket
  • 85 g Newman's Own Texas Style Rub for Brisket
  • 100 ml cold water

For the celeriac remoulade:

  • 450 g peeled celeriac
  • Juice of 1 lemon
  • 4 tbsp mayonnaise
  • 2 tbsp crème fraîche
  • 2 tbsp Dijon mustard
  • 2 tbsp freshly chopped parsley

6-8 large bread rolls

Watercress

Method

  1. Preheat the oven to 150°C (130°C fan), Gas Mark 2. Stand the brisket in a roasting tin and apply the rub all over the beef.
  2. Pour 100ml cold water into the base of the tin and cover tightly with foil.
  3. Cook low and slow, basting occasionally, for about 5 hours until tender. When tender, cover with foil and allow to rest for 30 minutes.
  4. Meanwhile make the remoulade. Coarsely grate the celeriac or use a food processor to make thick a shred. Place in a bowl and add the lemon juice. Stir in all the remaining ingredients and leave to stand for at least 30 minutes.
  5. As an added extra, place the brisket on the BBQ until browned on each side to give it that great charcoal look
  6. Slice the beef into thin slices and serve in rolls with watercress and a generous helping of the remoulade.

Getting the BBQ right is never easy but with a little help from Newman's Own your BBQ is guaranteed to be better than the rest. Make your own BBQ fun and tasty and try our mouth-watering recipes to help you achieve the perfect BBQ just in time for National BBQ Week, 25th - 31st May.

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