Slow-Cooked Pulled Beef Brisket

Name: Slow-Cooked Pulled Beef Brisket
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 6
Ingredients: 1 kg brisket beef; 2 onions, chopped; 4 clove garlic finely grated; 2 tbsp sunflower oil; 1 tbsp ground coriander; 1 tbsp ground cumin; 1 tbsp smoked paprika; 1 tbsp mustard powder; 1 tsp chilli powder; 30 g light muscovado sugar; 100 ml red wine vinegar; 100 ml tomato ketchup; 500 ml Beef stock; 1 package soft buns; 1 bowl coleslaw

This melt-in-your-mouth pulled beef brisket is slow-cooked in a rich, smoky, and tangy sauce until perfectly tender. Ideal for stuffing into soft buns with crunchy coleslaw for the ultimate comfort meal.

Servings6 Portions

Prep Time15 Mins

Cook Time6 Mins

Difficulty

Intermediate

Ingredients

brisket beef
1 kg
onions, chopped
2
garlic finely grated
4 clove
sunflower oil
2 tbsp
ground coriander
1 tbsp
ground cumin
1 tbsp
smoked paprika
1 tbsp
mustard powder
1 tbsp
chilli powder
1 tsp
light muscovado sugar
30 g
red wine vinegar
100 ml
tomato ketchup
100 ml
Beef stock
500 ml
soft buns
1 package
coleslaw
1 bowl

Step-by-Step Instructions

Preheat your oven to 150°C (130°C fan/gas mark 2). Season the beef brisket generously with salt and pepper on all sides.

Heat 1 tbsp of sunflower oil in a large, flameproof casserole dish over medium heat. Sear the beef for 10-15 minutes, turning regularly until it is well-browned all over. Lift the meat out and set it aside on a plate.

Add the remaining 1 tbsp of oil to the same pan along with the chopped onions. Cook for 8-10 minutes until softened. Stir in the grated garlic for 1 minute, then add the coriander, cumin, smoked paprika, chilli powder, and mustard powder, stirring to form a thick paste.

Mix in the muscovado sugar, then pour in the red wine vinegar. Let the liquid bubble for a few minutes before stirring in the ketchup and beef stock. Bring the entire mixture to a gentle simmer.

Return the beef to the casserole dish and spoon the sauce over it. Cover the pan tightly with a layer of foil, then place the lid on top to ensure no moisture escapes. Transfer to the oven and bake for 4 hours.