Food At Faithlegg - BBQ Sticky Beef with Mango and Chili Salsa

Food At Faithlegg - BBQ Sticky Beef with Mango and Chili Salsa

Jenny Flynn, the head chef at Faithlegg House Hotel, joins Maria McCann on The Saturday Café for Food At Faithlegg. June is BBQ Season and Jenny has lined up a mouthwatering recipe for BBQ Sticky Beef with Mango and Chili Salsa.

This is a recipe that you will love to get the BBQ going for this year, I like this recipe with dark meats but it’s also nice with chicken mixed with sweet chili sauce. It's all about the marinade and time to allow the meat to take on the flavour of the spices.

You will need for the dry rub:

• 3tsp Smoked paprika.
• 1/2 tsp Cayenne pepper
• 2tsp Brown sugar
• 1tsp Black ground pepper
• 1tsp Cumin
• 2tsp Oregano
• 1tsp Salt I like to use Maldon Sea salt.
• 1tsp Garlic powder
• 1tsp onion powder
• 1tsp Ground coffee

(When using spices, you can add more spice to taste. Use this recipe as a base and add when you get used to using marinades like these. Use spices as fresh as you can, they tend to lose their flavour and colour when getting old give them a smell if you can’t tell what you are smelling use a little extra)

Method:

1. Marinate a 3-4kg beef brisket, I place the beef in a glass bowl and rub it into the meat, cover with the marinate for 3-4 hours.
2. Turn on your BBQ to a high heat. Remove beef from the fridge and pat dry.
3. Put beef on the BBQ and seal the meat on all sides.
4. Turn down the BBQ to a low setting and pull the lid down cook for 2 ½ hours turning every twenty minutes I love the brisket because it stays moist and holds the flavour of both the smoky BBQ and the spices.

Jenny's Tip:

You could use this marinate on a steak if you want a quick solution or you could make the beef brisket in a slow cooker, with 1pt of water if the weather isn’t playing ball!

For the BBQ sauce:

• 150g Tomato ketchup
• ½ Red onion diced
• 10g Red wine vinegar
• 6 Splashes of Worchester sauce
• 25g Brown sugar
• 250ml Beef stock

Method:

1. In a pan over moderate heat place the red onion until lightly cooked
2. Add the brown sugar and caramelise the onions.
3. Add the remaining ingredients and allow to reduce by 1/3.

Spicy Mango, Jalapeno, and Coriander Salsa 

• 1 Ripe mango (peeled stoned and diced)
• 1 Med-sized chilli halved deseeded and diced.
• 1 Lime zest and juice
• Bunch coriander.
• Pinch of sumac
• Salt and pepper

Method:

This salsa is best done at the last minute to keep the mango at its best.

1. Dice the mango and chilli together.
2. Juice and zest the lime,
3. Chop the coriander and add the sumac and seasoning.
4. Mix well and keep to the side.

Jenny’s Tip:

This is also good with pork burgers or turkey burgers.

I serve the BBQ sauce hot over beef brisket and then drizzled with the salsa, which is great for BBQ weather with crusty bread on the side.

Enjoy!

Jenny Flynn