Whilst I’ve still got a few days off for the Summer (and a little extra time to kill) I thought I’d make the most of it by cooking a delicious slow-cooked dish. There’s no harm in leaving the house whilst you’re slow-cooking provided you’re not going too far away!
Once again this recipe demonstrates that so many meals can come from such a cheap cut of meat without any compromise on flavour whatsoever. Brisket is very popular in America, but not so much here in the UK and I have no idea why!
The barbecue sauce compliments the flavour of the ‘Barbecue Shredded Beef’ and is the perfect way to fill a family and have plenty of leftovers too. Enjoy!
Serves 6 | Prep 20 Mins | Cooking 3 Hours | Resting 30 Mins
2 tablespoons Olive Oil
1.2kg Beef Brisket (rolled & tied)
1 Onion (diced)
1 tablespoon Tomato Purée
3 Garlic Cloves (finely chopped)
1 Red Chilli (deseeded & chopped)
100ml White Wine Vinegar
Juice of 1 Orange
1/2 teaspoon Ground Cloves
1 tablespoon Honey
1 tablespoon Demerara Sugar
300ml Vegetable Stock
Salt & Freshly Ground Pepper
In a large bowl, mix the barbecue sauce ingredients and leave to one side for now.
Heat a large enough casserole dish on a medium-high heat and add the olive oil. Season the brisket with salt and pepper. Once hot enough, add it for a few minutes on all sides until browned. Do the same with the ends of the brisket too.
Meanwhile pre-heat the oven to 160C (fan-assisted).
Add the barbecue sauce ingredients to the casserole dish and bring to the boil by covering and increasing the heat.
Move the dish to the centre of the pre-heated oven (whilst covered) and leave to cook for 3 hours. You may wish to check the brisket isn’t drying out once every hour. If so, add a little extra stock.
After 3 hours, remove the casserole dish and place it onto a medium-heated hob. Carefully remove the brisket onto a chopping board and cover with plenty of foil. Leave to rest for 30 minutes.
Whilst the brisket is resting, continue to allow the barbecue sauce to reduce on the hob and reach a darkish brown colour. Taste and adjust the seasoning if necessary. Once it is ready, sieve out the ingredients into a jug so that the sauce is smooth.
Uncover the brisket and, on a secured chopping board, shred it using two folks. Serve with sweet and/or baby potatoes with the barbecue sauce and some crispy salad.