Pulled beef brisket with a chilli kick

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

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Pulled beef brisket
pulled beef brisket with a little chili 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 garlic cloves crushed
  • 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 garlic cloves crushed
  • 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
pulled beef brisket with a little chili kick
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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Texas BBQ Brisket

Texas BBQ Brisket

This has been a firm favourite of the BBQ Boss here at How To BBQ. A perfect succulent brisket cooked low and slow and then finished off with just the right amount of smoky charred loveliness.

Try this one at home and your guests will not be disappointed, ideal with salad, in a bun or just picked up and devoured!

 

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Texas BBQ
Texas BBQ Brisket
Prep Time 30 mins
Cook Time 6 hrs
Servings
people
Ingredients
To start
  • 5 kg beef brisket
  • 500 oz ml/ 18 flbeef stock
For the barbecue sauce
  • 1 tbsp sunflower oil
  • 1 small onion finely chopped
  • 3 garlic clove crushed
  • 500 ml ml/ 18 fltomato ketchup
  • 100 ml ml/ 3½ flWorcestershire sauce
  • 75 ml ml/ 2½ fllemon juice
  • 2 tbsp brown sugar
  • 1 tbsp malt vinegar
  • 2 tsp Dijon mustard
  • 1 tsp crushed chilli flakes
  • 1 tsp Tabasco sauce
  • 1 tsp dried thyme
For the rub
  • 2 tbsp each chilli powder and mustard powder
  • 1 tbsp paprika
  • 1 tbsp ground cumin
  • 1 tbsp garlic powder
  • 1 tbsp ground black pepper
  • 1 tbsp caster sugar
  • 1 bay leaf crushed
Prep Time 30 mins
Cook Time 6 hrs
Servings
people
Ingredients
To start
  • 5 kg beef brisket
  • 500 oz ml/ 18 flbeef stock
For the barbecue sauce
  • 1 tbsp sunflower oil
  • 1 small onion finely chopped
  • 3 garlic clove crushed
  • 500 ml ml/ 18 fltomato ketchup
  • 100 ml ml/ 3½ flWorcestershire sauce
  • 75 ml ml/ 2½ fllemon juice
  • 2 tbsp brown sugar
  • 1 tbsp malt vinegar
  • 2 tsp Dijon mustard
  • 1 tsp crushed chilli flakes
  • 1 tsp Tabasco sauce
  • 1 tsp dried thyme
For the rub
  • 2 tbsp each chilli powder and mustard powder
  • 1 tbsp paprika
  • 1 tbsp ground cumin
  • 1 tbsp garlic powder
  • 1 tbsp ground black pepper
  • 1 tbsp caster sugar
  • 1 bay leaf crushed
Texas BBQ Brisket
Instructions
  1. To make the barbecue sauce, heat the oil in a frying pan, then cook onion and garlic for a few mins until soft. Add the rest of the sauce ingredients to the pan with a good pinch of salt and simmer for 20 mins. Use a hand blender or food processor to whizz to a smooth purée.
  2. Heat oven to 150C/130C fan/gas 2. Make the rub by mixing all the ingredients together with a pinch of salt. Rub the mix all over the beef and set aside.
  3. In a large roasting tin, mix the beef stock and ½ the barbecue sauce. Add the brisket to the tin, cover tightly with foil, then cook for 4-5 hrs until the meat is really tender when you push a fork into it. The beef can be prepared the night before – just leave it to cool in the tin covered with foil, but don’t refrigerate.
  4. To finish the beef, get a barbecue fired up and wait until the coals are completely ashen – you want a low, not fierce, heat. Lift the beef out of the roasting tin and place on the barbecue to char. If your barbecue has a lid, close it now. Cook for about 20 mins, turning it carefully with tongs, until lightly charred all over and heated through. Lift onto a board and serve sliced with the remaining barbecue sauce on the side.
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