Pulled Beef Brisket in a Sweet and Spicy Date Bbq Sauce

When you drive down to the ancient palestinian city of Jericho, just west of the Jordan River valley you are met by the tall palm trees, heavy with medjool dates. In Palestine dates are enjoyed in stews, drinks, baking especially Easter and Eid cookies and heavily consumed throughout the month of Ramadan. Dates natural sweetness, richness, and chewy consistency makes for the perfect bbq sauce to enjoy this summer.

Slow cooked brisket, smothered in a sweet, sticky, and spicy date bbq sauce topped with a refreshing and crunchy malfouf (cabbage) slaw are flavors that remind me of my family trips down to the sunshine city, Jericho.


For the Date Bbq Sauce

Servings 4-6

  • Ingredients

    • 1 cup packed dates (medjool or halamy), pitted, soaked for 30 minutes & drained

    • 2 tablespoons tomato paste

    • 14.5 oz canned fire roasted tomatos

    • 2 tablespoons olive oil

    • 4 garlic cloves, roughly chopped

    • 1 onion, roughly chopped

    • 1 teaspoon kosher salt

    • 1/2 teaspoon ground allspice

    • 1/2 tsp black pepper

    • 1/2 tsp smoked paprika

    • 1/2 tsp garlic powder

    • 1 tsp red pepper flakes (optional)

    • 1 bay leaf

    • 1 cup water

    For the brisket

    Prep Time: 30 minutes
    Cook Time     4 hours in the oven, 8-9 hours in the slow cooker

    Ingredients

    3-4 lbs beef brisket (Make sure you trim off all fat and silver skin from the top).

    Rub:

    1 tbsp olive oil

    2 tsp smoked paprika powder

    1 tsp onion powder

    1 tsp garlic powder

    1/2 tsp ginger powder

    1 teaspoon allspice

    1/2 teaspoon cinnamon

    1/2 teaspoon cardamom

    1 tsp salt

    1/2 tsp black pepper


Steps

To make the Date Bbq Sauce:

1. In high speed blender or food processor, add all ingredients except the bay leaf–making sure dates have been pitted, soaked and drained, blend until smooth.


2. Transfer mixture to medium pot, add the bay leaf and simmer for 20 minutes, stirring often.


3. Remove from heat and allow BBQ sauce to cool. You can store in the fridge for up to a week.

To make the brisket

1. Place rub ingredients in a bowl and mix to combine. Rub all over brisket. Marinate for 30 minutes and up to 24 hours in the fridge.

2. Add the bbq sauce to a Dutch oven (or an oven safe heavy pot), add beef, cover with the lid.

3. Bake at 320F for 4 hours, then uncovered for 30 minutes, until fork tender or until the internal temperature reaches 200 degrees Fahrenheit. Baste with pan juices and bbq sauce every hour or so.

If using a slow cooker: cook on low for 8-9 hours

4. Remove brisket, strain the date bbq sauce and serve on the side .

5. To serve: Slice brisket thinly across the grain or shred using two forks. Serve piled high onto your favorite rolls, topped with more date BBQ sauce and the refreshing, crunchy malfouf slaw.