Pulled Beef Brisket

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Posted on April 5, 2013
So... this was indeed a superbly delicious dinner. However - having sprinted home from work to make it (and I was committed... was at the cooker wielding my tongs and frying the brisket by 5.30pm), we only actually ate at quarter to midnight; which I realise puts the cooking time at over 5 hours rather than 3, as per the original recipe. It was also very very late at night to be eating supper... so I would urge readers to cook this on a Saturday or a Sunday - and potentially to get some good movies to watch for the slightly lengthy cooking time of this joint of beef. That aside - this was truly delicious pulled beef brisket - and in brioche style rolls with some pickles, this definitely rivalled some of the smart venues in London serving similar sandwiches... As healthy dinner recipes go, this pulled beef brisket is pretty low in cholesterol, as long as you spoon any and all of the fat off the sauce as you are cooking it. This makes for as close to a low fat pulled beef roll as it's possible to get; which is brilliant news for cholesterol lower-ers everywhere...

Ingredients

  • Beef Brisket Joint
  • Cayenne Pepper
  • 1 Onion
  • 2 Cloves Garlic, crushed
  • Green Pepper, chopped
  • 1 Fresh Chilli
  • 1 tsp Cumin
  • 1 tsp Chilli Powder
  • 2 tsp Smoked Paprika
  • 1/2 tsp Cinammon
  • 125 ml Lager
  • 50 ml Cider Vinegar
  • 2 tbsp Worcestershire sauce
  • 3 tbsp Heinz Ketcup
  • 3 tbsp Brown Sauce
  • 3 tbsp Brown Sugar
  • 200ml Veg or Beef Stock

To get ready for cooking – pre-heat the oven to 180˚c

To prepare the sauce in a saucepan… fry the chopped Onion, Garlic, Red Chilli and Green Pepper for 5 mins or so – then add the Cumin, Cinnamon and Smoked Paprika.  Fry for a few moments

Then add the Cider Vinegar, the Lager, the Brown Sauce, Ketchup, Worcestershire Sauce, Brown Sugar and Stock – and bring to the boil.  Cover with a lid and simmer for 15 mins

Meanwhile – roll the Beef Brisket in a little Chilli Powder… Heat a pan and when really hot, add a little oil and then fry the joint until very brown on all sides

Put the Beef in a roasting tray – add the boiling sauce and put in the oven, covered with greaseproof paper and foil

Cook for 3 – 6 hours, until the meat is falling apart.  Turn every so often but not too often so you don’t let the heat out of the oven… As you turn the joint – make sure that you spoon out any extra oil (not liquid – just the oil); this will make the finished dish leaner

When cooked, pull the Beef joint apart with a knife and fork, and serve inside a burger bap or similar white roll… Sliced tomato and some red onion would be good, also some French’s Mustard or some HP Sauce (some of the BBQ sauce if there is some left after cooking?!).  Gherkins and Pickled Onions are also a brilliant side here…

The great thing about this Beef joint, apart from how delicious it is when finally cooked, is how brilliant it is to have leftovers for a few days… Pulled Beef tastes great cold or re-fried and in a roll with some pickle or some of the leftover BBQ sauce (re-fried is especially good; don’t add any more fat or oil)

 

 

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