Mac & Cheese with Chipotle Beef Brisket

Hi Guys,

A new delicious recipe based upon the super sauces from the sauce shop

Ingredients (Serves 2 people)

30g Butter
20g Plain flour
100ml Milk
200g Cheddar
125g Mozzarella
Cooked Macaroni (approx. 80g per person)

700g of Beef Brisket

Smokey Chipotle Ketchup 


Rub a quarter of the Smokey Chipotle Ketchup all over the meat and put the beef in a Pyrex / Oven proof dish, with around 10ml of water of the base of it, Cover the top with tin foil and put to gas mark 2 / 150 degrees for 1 hour 30 minute

When the beef comes out turn the meat over and put back in for 3 hours with the tin foil again, this will develop a nice crust and it’ll be soft to pull apart when it comes back out.

Now the beef is out, pull it apart whilst it’s hot and add half of the bottle of the ketchup and mix it in good so all the meat is covered

To make the mac and cheese, get a non stick pan and put in the butter on a low heat, Add the plain flour and whisk in until it’s smooth, when that is nice and smooth at the stock from the beef that’s been captured in your oven proof dish. This will add a lovely beefy / smokey flavour to the mac so. Again mix it in for a few minutes. Then add half of the cheese and all of the mozzarella, Mix again until all the lumps have gone. Then I’ll leave this part up to you, if you want to add the milk or not…If you don’t you’ll have a lovely rich sticky cheese sauce for your mac.

In a separate dish begin to layer the dish with the cooked macaroni at the bottom, then some brisket, a bit of the sauce, macaroni again, brisket and some of the sauce, Repeat until there’s none left. Then add the remaining cheese to the top of the dish and put in the oven at Gas Mark 4 180 degrees for 30 minutes.

Serve straight away when it comes out!

Please let me know how you got on with the recipe!


Pulled Pork Recipe

A bit off topic from tech & films but none the less needs to be shared!

Recently purchased a fine selection of sauces from Sauce Shop and was really keen to try their South Carolina BBQ Sauce on some pulled pork.

The Sauce itself a nice rich mustard flavour that’s not too over powering with a deep smokey tangy taste. Really superb! Never had anything like it!

So got a 1.5kg pork shoulder and rubbed in Reds True Divine Pulled Pork Rub about a third of it about 100ml of white wine vinegar into a Pyrex dish. Put it into the oven on gas mark 7 for 1 hour. Then reduced it to gas mark 3 for 3 hours. Once the timer was done I emptied all the juice that had come out of the meat and put another third of the rub on. Put back in for another hour and 20 minutes.

The meat came away beautifully and shredded liked a dream, At that point I then added the final third of the rub and then mixed in half a the sauce. Had one with just the rub and one with the sauce & rub…You can guess which went first.