Firecracker Bbq Sauce Recipes

PULLED FIRECRACKER BRISKET

Pulled firecracker brisket image

Bake beef brisket until meltingly tender in a sweet, smoky sauce, with a gentle chilli kick - serve in warm wraps or on baked potatoes

Provided by Cassie Best

Time 7h10m

Number Of Ingredients 16

Ingredients

3 tbsp vegetable oil
2-2½kg piece beef brisket, rolled (ask the butcher to do this for you)
2 red onions, chopped
1 tbsp sweet smoked paprika
1 tbsp English mustard powder
2 tsp ground cinnamon
½ tsp ground cayenne pepper or 1 tsp chilli flakes (omit if you want to reduce heat)
1½ tbsp treacle
50ml red wine vinegar, plus 2 tbsp
75g soft light brown sugar, plus 2 tbsp
3 garlic cloves, crushed
4-6 bay leaves
2-4 fat red chillies, pierced a few times with a small sharp knife
500ml carton passata
2 tbsp Worcestershire sauce
soured cream, to serve

Steps:

Heat 1 tbsp oil in a large, deep roasting tin (one that can go on the hob) or in your largest flameproof casserole dish. Season the beef well and sear in the tin until nicely browned all over. Lift out and put on a plate or board. Add another 1 tbsp oil and the onions to the tin and sweat for 8-10 mins until really soft. Meanwhile, in a small bowl, mix the paprika, mustard powder, cinnamon, cayenne or chilli, treacle, 2 tbsp vinegar, 2 tbsp sugar and the remaining oil. Brush all over the meat, reserving about 2 tbsp for later. Heat oven to 150C/130C fan/gas 2.
Add the garlic, bay leaves and chillies to the softened onions, stir around the pan for 1-2 mins, then pour in the passata, Worcestershire sauce, remaining vinegar and sugar. Season the sauce, give a good stir, then put the brisket on top. Wrap the tin tightly in a few sheets of foil, or cover with a lid, and bake for 6 hrs, turning once or twice during cooking, until really tender.
Uncover the dish, give the sauce around the meat a little stir and brush the remaining spice paste over the meat. Can be made a day ahead up to this point - cool then chill the meat and sauce; remove from the fridge and scoop off any fat from the sauce before reheating. Increase the temperature to 200C/180C fan/gas 6. Cook for a further 20 mins (or 40 mins from cold, covered for 20 mins) until the meat is dark and sticky. Remove from the oven, cover loosely with foil and leave to rest for 15 mins.
To serve, skim any fat off the surface of the sauce, shred the meat with 2 forks, discarding any butcher's string as you go, and toss the meat through the sauce, discarding the bay leaves and chillies. Pile into warm flatbreads and serve with Charred sweetcorn salsa (see 'Goes well with') and a dollop of soured cream.

Nutrition Facts : Calories 599 calories, Fat 36 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 45 grams protein, Sodium 0.4 milligram of sodium

FIRECRACKER SAUCE

Firecracker Sauce image

Chef Greg Ische of the Hotel del Coronado recommends this as a great BBQ basting sauce as well as a dipping sauce.

Provided by Chef Kate

Categories Sauces

Time 2h10m

Yield 2 cups

Number Of Ingredients 11

Ingredients

1/2 cup green onion, thinly sliced
1/2 cup coriander leaves, diced
1 large orange
1/4 cup hoisin sauce
1 tablespoon dark sesame oil
1 tablespoon white vinegar
2 tablespoons soy sauce
1 tablespoon hot Chinese chili paste
1 teaspoon sesame seeds
1 teaspoon cumin seed
1 teaspoon fennel seed

Steps:

Combine the zest and the juice of the orange with all the ingredients except the seeds in a bowl and mix well.
Toss the sesame, cumin and fennel seeds together in a saucepan with no oil and cook on high heat for a few minutes (the seeds will pop and brown).
Toss the toasted seeds into the sauce.
Let the firecracker sauce stand for at least two hours before serving.

Nutrition Facts : Calories 210.9, Fat 9.2, SaturatedFat 1.3, Cholesterol 1, Sodium 1531.3, Carbohydrate 29.3, Fiber 4.7, Sugar 18.3, Protein 5

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