Description
Savor the rich flavors of caramelized pulled beef brisket with our step-by-step recipe. Learn how to create tender, juicy brisket that’ll impress at any meal!
Ingredients
- 1 1/2 tbsp (23 ml) veg oil
- Salt and pepper
- 75 kg (1.6 lbs) rolled beef brisket
- 1 large red onion peeled and sliced
- 1 1/2 tsp (8 ml) smoked paprika
- 1/2 tsp (3 ml) cinnamon
- 1/4 tsp (1 ml) cayenne
- 2 tbsp (30 ml) dark brown sugar
- 1 tbsp (15 ml) honey
- 1 tbsp (15 ml) water
- 3 cloves garlic peeled and crushed
- 1 x 400ml (1 x 14 oz) tin of chopped tomatoes
- 540 ml (2 1/4 cups) hot beef stock water with three stock cubes is fine
- 1 tbsp (15 ml)
- 1 tbsp (15 ml) dark soy sauce
- 1 tbsp (15 ml) brown sauce/HP Sauce you could use A1 Steak sauce if you can’t get HP
- 1 tbsp (15 ml) light brown sugar
- 1 tsp (5 ml) chilli flakes
- Sweet chilli jam
Instructions
- Preheat your oven to 140C/275F (fan).
- In a large casserole dish, heat the oil over high heat. Season the brisket with salt and pepper, add to the dish, and sear until browned on all sides. Remove the brisket and set it aside on a plate.
- Lower the heat, add the sliced onion, season with salt and pepper, and cook gently for about 5 minutes, stirring often, until softened.
- Meanwhile, combine the paprika, cinnamon, cayenne, dark brown sugar, honey, and water in a small bowl. Coat the brisket with half of this mixture.
- Add the garlic to the onions and stir for about 30 seconds. Pour in the chopped tomatoes, stock, soy sauce, and brown sauce. Bring to a boil, then place the brisket on top. Cover the dish and transfer it to the oven for 3 hours, checking occasionally and adding a little water if needed to prevent drying.
- After three hours, remove from the oven and stir everything gently.
- Apply the remaining marinade to the brisket, sprinkle with light brown sugar, and add a bit of salt and pepper. Increase the oven temperature to 200C/400F (fan) and cook uncovered for 20-30 minutes until the brisket appears dark and sticky. Take it out, sprinkle with chilli flakes, and let it cool slightly. Use two forks to pull the meat apart in the sauce.
- Serve alongside rice, potatoes, or salad, and add sweet chilli jam if desired.
Notes
- Ensure the brisket is thoroughly browned on all sides for optimal flavor developmentnKeep the onions moving in the pan to prevent sticking and ensure even caramelizationnIf the sauce thickens too much, gradually add more beef stock to retain moisture
