Spicy beef brisket in smoky Texas barbecue sauce

Ingredients:

Spice mix

• 2 tablespoons dark brown sugar
• 2 tbsp. chili powder
• 2 tsp smoked paprika
• 2 teaspoons coarse salt
• 0.5 tsp freshly ground black pepper
• 1 can (400 g) beef broth
• 1 beef brisket weighing 1.3–1.5 kg.

Smoky BBQ sauce

• 2 cloves garlic, crushed and peeled
• 1 sprig of celery, coarsely chopped
• 1 medium onion, coarsely chopped
• 1 can (400 g) canned pureed tomatoes
• 2 tablespoons apple cider vinegar
• 2 tbsp. maple syrup
• 1 tbsp Dijon mustard
• 1 tbsp. l. smoked paprika
• 2 tsp chili powder
• 0.5 tsp coarse salt

Preparation:

1. Position a rack in the center of the oven. Preheat the oven to 160°C.
2. Spice mix:
   
   In a small bowl, combine the sugar, chili powder, smoked paprika, salt, and black pepper. Pour the beef broth into a 9 x 13-inch baking dish. Make slits all over the meat. Massage the spice mixture into the meat. Cover tightly with foil and roast until the brisket is very tender, 3.5 to 4 hours, adding water 1/2 cup at a time as the juices evaporate.
3. Texas sauce:
   
   In a food processor, combine the garlic, celery, onion, tomato sauce, vinegar, maple syrup, mustard, smoked paprika, chili powder, and salt. Process for 1–2 minutes until smooth, scraping down the sides of the bowl as needed.
4. Pour the sauce into a medium saucepan. Bring to a simmer over medium heat. Simmer, stirring occasionally, until thickened, about 30 minutes. Brush the surface of the brisket with 1/3 cup of the sauce. Slice the brisket into 2-cm-thick slices and arrange on a serving platter. Serve with the sauce.