Pulled Beef Brisket
This brisket joint is cooked is cooked very slowly in a low oven, tomatoes, barbecue sauce, honey, Worcestershire sauce, stock and smoked paprika. The tender meat is ‘pulled’, before it is shredded to serve.
Prep Time
8 Mins
Cook Time
3 Hours 30 Minutes
Serves
8 People
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Energy 320kcal
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Fat 14g
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Saturates 4.4g
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Carbs 14.5g
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Sugars 12.6g
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Fibre 1.9g
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Protein 35.8g
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Salt 1.2g
Ingredients
- 1.3kg lean brisket joint
- Freshly milled black pepper
- 2 tablespoons rapeseed or olive oil
- 2 medium onions, peeled and chopped
- 2 garlic cloves, peeled and crushed
- 1 x 400g can chopped tomatoes
- 100ml prepared barbecue sauce
- 2 tablespoons runny honey
- 4 tablespoons Worcestershire sauce
- 300ml good, hot beef stock
- 2 teaspoons 10ml/2tsp smoked paprika powder
- Baguettes or bread rolls, to serve
Method
- Preheat the oven to Gas mark 2, 150°C, 130°C fan.
- Heat half the oil in a large non-stick frying pan.
- Place the joint on a chopping board and season with salt and pepper all over. Brown the joint on all sides and transfer to a large ovenproof dish.
- Add the remaining oil and cook the onion and garlic for 2-3 minutes until soft. Transfer to the casserole dish with the joint.
- Add the tomatoes, barbecue sauce, honey, Worcestershire sauce, stock and paprika. Bring to the boil, cover and slow roast in the oven for 3-3½hours until the beef is tender.
- Transfer the beef to a clean chopping board and `pull’ the cooked beef apart by securing the joint with a fork and shredding the meat with another fork.
- Pile the pulled brisket in baguettes or rolls, spoon over the sauce and serve with cucumber and onion relish.
Tips:
If preferred slice the brisket and serve with the sauce, creamy mash and seasonal vegetables.
