Texan beef brisket with BBQ beans

In a 20cm x 30cm baking dish. Add brisket and all but 80 ml (keep this for beans) of the marinade and turn to coat. Marinate, covered, in the fridge for 30 mins or Ideally 4 hour if you have time. Take out of the fridge 20 mins before cooking.

Preheat oven 180 degrees or BBQ to a moderate heat

In a separate pan heat the oil with diced onion, Take the brisket out of marinade and sear off the marinaded brisket in the with the diced onion. When all sides are seared off, place brisket and onions in pan and pour in beef stock till it comes halfway up the meat. Wrap the meat dish in foil and leave with the lid closed and turn down the heat on the BBQ for 20 mins, In the oven cook for 35 mins with foil covered.

Skip if using can Meanwhile in a small pan mix cinnamon, beans, sugar and remaining marinade. Simmer for five mins to all ingredients have combined.

Turn the brisket over, and you may need some more stock or water to top up and recover with foil and cook for a further 45 mins. Take off the heat and allow to rest. Do not get rid of the liquid.