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Pulled Beef


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.

COOKS:  IN 4 hours


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



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. 

 To serve:

Wraps, brioche rolls or pitta breads10-12 sesame seed buns, split open and toasted