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
Pulled beef brisket
- 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)