Oven Barbecued Beef with
Apricot Espresso Barbecue Sauce
by Jeff Hirsch
This is a great summer time dish that can be prepared before your guests arrive. We slow cook a beef brisket then serve up the tender and flavorful meat on soft buns smothered with our homemade barbecue sauce.
Oven Barbecued Beef
3 ½ to 4 ½ pound beef brisket
1 tablespoon ground cumin seed
1 tablespoon ground coriander seed
2 cloves garlic, finely chopped
½ cup brown sugar
1 tablespoon chili powder
1 teaspoon ground black pepper
1 teaspoon salt
Preheat oven to 300 degrees
Combine all of the seasoning ingredients in a bowl and rub the mix on to all surfaces of the beef (this is called a dry rub). In a baking pan, slow roast the beef for 1 hour, turn the beef over and cook for 1 hour more before covering with a tight fitting lid or a double layer of foil. Continue to cook with the lid on for 2 ½ to 3 hours more. Turn off the oven and the meat can be served any time during the next two hours. To serve, carefully transfer beef to cutting board and thinly slice or chop. Top with Apricot Espresso Barbecue Sauce. Serves at least 6 people.
Apricot Espresso Barbecue Sauce
1 tablespoon olive oil
1 medium onion, chopped
1 ½ cup ketchup
¼ cup vinegar (wine or cider)
½ cup dark brewed coffee (espresso preferred)
½ cup apricot preserves
¾ cup brown sugar
3 tablespoon molasses
2 teaspoon crushed garlic
1 tablespoon mustard powder
1 tablespoon ground cumin seed
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
1 teaspoon black pepper
2 teaspoons salt
¼ to ½ teaspoon ground cayenne pepper (optional)
Add olive oil to saucepan and over medium heat cook the chopped onions. Cook, while stirring, until onions turn transparent. Add all of the remaining ingredients, bring to a light boil, then gently simmer on low heat for about 20 minutes (stir occasionally to prevent sticking). Remove from heat and allow to cool (10-20 minutes). Puree in a blender or food processor until smooth. It is now ready to serve or can be stored in a sealed container for up to 2 weeks in refrigerator. A good sauce for beef, pork or salmon.