Pulled beef brisket with a chilli kick

Pulled beef is a really good take on pulled meat, this time using a good cut of brisket. A little bit of a chilli kick with a lovely smoky sauce.

The recipe here is based on oven cooking, however, you can do it on your trusty BBQ, it just will take some time and you will need to keep the coals going.

We have used this a couple of times and never fails to please, originally found on BBC Good Food website

Print Recipe

Pulled beef brisket with a chilli kick

Prep Time

25 mins

Cook Time

6 hrs

Servings

Ingredients

• 3 tbsp vegetable oil
• 2-2.5 kg piece beef brisket rolled ask the butcher to do this for you
• 2 red onions chopped
• 1 tbsp sweet smoked paprika
• 1 tbsp English mustard powder
• 2 tsp ground cinnamon
• 0.5 tsp ground cayenne pepper or 1chilli flakes omit if you want to reduce heat
• 1.5 tbsp treacle
• 50 ml red wine vinegar plus 2 tbsp
• 75 g soft light brown sugar plus 2 tbsp
• 3 cloves garliccrushed
• 4-6 bay leaves
• 2-4 fat red chillies pierced a few times with a small sharp knife
• 500 ml carton passata
• 2 tbsp Worcestershire sauce
• soured cream to serve

Prep Time 25 mins Cook Time 6 hrs Servings Ingredients 3 tbsp vegetable oil 2-2.5 kg piece beef brisket rolled ask the butcher to do this for you 2 red onions chopped 1 tbsp sweet smoked paprika 1 tbsp English mustard powder 2 tsp ground cinnamon 0.5 tsp ground cayenne pepper or 1chilli flakes omit if you want to reduce heat 1.5 tbsp treacle 50 ml red wine vinegar plus 2 tbsp 75 g soft light brown sugar plus 2 tbsp 3 cloves garliccrushed 4-6 bay leaves 2-4 fat red chillies pierced a few times with a small sharp knife 500 ml carton passata 2 tbsp Worcestershire sauce soured cream to serve

Instructions

1. Heat 1 tbsp oil in a large, deep roasting tin (one that can go on the hob) or in your largest flameproof casserole dish. Season the beef well and sear in the tin until nicely browned all over. Lift out and put on a plate or board. Add another 1 tbsp oil and the onions to the tin and sweat for 8-10 mins until really soft. Meanwhile, in a small bowl, mix the paprika, mustard powder, cinnamon, cayenne or chilli, treacle, 2 tbsp vinegar, 2 tbsp sugar and the remaining oil. Brush all over the meat, reserving about 2 tbsp for later. Heat oven to 150C/130C fan/gas 2.
2. Add the garlic, bay leaves and chillies to the softened onions, stir around the pan for 1-2 mins, then pour in the passata, Worcestershire sauce, remaining vinegar and sugar. Season the sauce, give a good stir, then put the brisket on top. Wrap the tin tightly in a few sheets of foil, or cover with a lid, and bake for 6 hrs, turning once or twice during cooking, until really tender.
3. Uncover the dish, give the sauce around the meat a little stir and brush the remaining spice paste over the meat. Can be made a day ahead up to this point, cool then chill the meat and sauce; remove from the fridge and scoop off any fat from the sauce before reheating. Increase the temperature to 200C/180C fan/gas 6. Cook for a further 20 mins (or 40 mins from cold, covered for 20 mins) until the meat is dark and sticky. Remove from the oven, cover loosely with foil and leave to rest for 15 mins.
4. To serve, skim any fat off the surface of the sauce, shred the meat with 2 forks, discarding any butcher's string as you go, and toss the meat through the sauce, discarding the onion and chillies. Pile into warm flatbreads and serve with your favourite side dish and a dollop of soured cream.

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