You may feel that pulled pork has been done to death so maybe try this version, which uses a brisket of beef instead. You could leave it to cook all day on a really low temperature, or cook in a few hours at a higher temperature. Great served in warmed wraps, brioche rolls or pitta breads, with a selection of salads.
800g- 1kg piece of brisket
1 tablespoon oil
1 onion, diced
2 carrots, diced
2 sticks celery, diced
5 garlic cloves, finely chopped
1 tablespoon chilli powder
2 teaspoons ground coriander
2 teaspoons ground cumin
150ml cider vinegar
300mls beef stock
2 tablespoons tomato puree
2 tablespoons dark soft brown sugar
50mls Worcestershire sauce
2 bay leaves
For the slaw:
3 tablespoons sesame oil
2 tablespoons soy sauce
1⁄2 red cabbage, very finely sliced
1 red onion, finely chopped
1 large carrot, cut into thin matchsticks
2 red chillies, finely chopped
Large handful of fresh coriander, chopped
To serve: Wraps, brioche rolls or pitta breads10-12 sesame seed buns, split open and toasted
- Place the oil in a large casserole dish and add the onion, carrots, celery and garlic. Cook for a few minutes.
- Add the spices and continue to cook for a further 1 minute.
- Next, add the brisket and brown briefly on all sides. Then add the cider vinegar, stock, tomato puree, sugar, Worcestershire sauce and bay leaves.
- Bring to the boil, then cover and cook on low (90-110C) for 6-8 hours, or 140C for 2-4 hours, until the meat is so tender you can shred it with a fork.
- Close to serving time, make the slaw. Mix the sesame oil and soy sauce together in a large bowl. Toss the cabbage, onion, carrot, chilli and coriander through until well mixed.
- Once the beef is ready, shred it with a fork and cover with a little of the sauce to keep it moist.
- It is delicious piled into toasted sesame buns, warmed pittas or wraps, with the spicy slaw. If you would like to serve it with a sauce, then bubble the cooking juices on a high heat for 10–15 minutes until reduced and thickened slightly.