Low and Slow Shredded Beef Brisket

Name: Low and Slow Shredded Beef Brisket
Prep time: 15 min
Cook time: 210 min
Total time: 225 min
Yield: 6
Cuisine: European
Ingredients: 900g lean brisket joint (unrolled); 2 tablespoons oil; 1 tablespoon chipotle paste (available at larger supermarkets); 200ml good, hot beef stock; 1 x 400g can chopped tomatoes with herbs; 2 tablespoons runny honey; 3 tablespoons Bourbon whiskey, optional; For the Sweet Onions; 2 red onions, peeled and sliced; 2 tablespoons water; 2 tablespoons good balsamic vinegar; 1 tablespoon caster sugar; Bread rolls, to serve

This tender beef brisket is slow cooked with a combination of chipotle paste, stock, chopped tomatoes, honey and whiskey. Shred and serve in soft rolls with caramelised sweet onions. A great recipe for barbecue or alfresco gatherings.

prep time
15 mins

cook time
3 hours 30 minutes

serves
6 people

Ingredients

900g lean brisket joint (unrolled)
2 tablespoons oil
1 tablespoon chipotle paste (available at larger supermarkets)
200ml good, hot beef stock
1 x 400g can chopped tomatoes with herbs
2 tablespoons runny honey
3 tablespoons Bourbon whiskey, optional
For the Sweet Onions:
2 red onions, peeled and sliced
2 tablespoons water
2 tablespoons good balsamic vinegar
1 tablespoon caster sugar
Bread rolls, to serve

Method

Preheat the oven to 150°C,130°C, Fan, Gas Mark 2.
Heat half the oil in a large non-stick frying pan.
Place the joint on a chopping board and season all over with salt and pepper. Brown the joint on all sides and transfer to a large flame/ovenproof dish with a lid.
Add the chipotle paste, stock, tomatoes, honey and Bourbon (if used). Cover, transfer to the oven and cook for 3-3½ hours until the beef is tender.
Meanwhile, prepare the sweet onions; put the onions in a small pan with the water and sweat the onions under a moderate heat for 10 minutes, stirring occasionally. Add the vinegar and sugar. Continue to cook the onions for a further 10-15 minutes until the soft and syrupy.
Transfer the beef to a clean chopping board, reserving the sauce and `pull’ apart by securing with a fork and shredding the meat with a second fork.
Pile the shredded brisket in rolls of your choice, spoon over the sauce and serve with the onions.

Tips:

The brisket can be reheated in a pan on the hob or on the barbecue. Alternatively, season brisket, cover and cook on the BBQ (indirect) for 3-4 hours. Transfer to a cast iron pot, add the wet ingredients, cover and cook over indirect heat for a further 3-4 hours for a optimum internal temperature of 95°C - perfect for pulling/shredding.