Pulled Beef Brisket

Charmaine Lu -
  • 2 tbsp oil
  • 1 kg rolled beef brisket
  • 2 chopped onions
  • 4 garlic cloves, crushed
  • 1 tbsp each smoked paprika, ground cumin and coriander
  • 1 tsp chilli powder
  • 1 tbsp mustard powder
  • 30g light brown sugar
  • 100ml red wine vinegar
  • 500ml beef stock
  • 100ml ketchup
  • Preheat the oven to 150C. Heat 1 tbsp of oil in a casserole, season the brisket well and sear for 15 mins to brown all over. Remove to a plate. Add the onions to the casserole with another tbsp of oil and cook for 10 mins, then add the garlic, spices and mustard powder, stir in the sugar and vinegar and bubble for a few mins.
  • Add the ketchup and stock, stir well and bring to a simmer, then return the brisket to the pan and spoon over the sauce. Cover the pan with foil, then pop on the lid and transfer to the oven for 4 hours.
  • Remove the casserole from the oven, and leave the beef to cool slightly in the sauce. Shred the brisket between 2 forks and mix into the sauce. Serve alongside buns and coleslaw, as well as anything else you fancy.
4 hrs 30 mins
4 serving