Low and Slow Shredded Beef Brisket #GBBW2020 #Recipe

Vanessa Owen
3rd May 2020

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.

1. Preheat the oven to 150C (130C fan, Gas Mark 2)
2. Heat half the oil in a large non-stick frying pan.
3. Add the chipotle paste, stock, tomatoes, honey and bourbon (if used). Cover, transfer to the oven and cook for 3 – 3.5 hours until the beef is tender.
4. 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 soft and syrupy.
5. 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.
6. Pile the shredded brisket in rolls of your choice, spoon over the sauce and serve with the onions.

Tip: the brisket can be reheated in a pan on the hob or on the barbecue.

Recipe Info

Serves

6

Ingredients

900g lean brisket joint, unrolled
2 tbsp oil
1 tbsp chipotle paste
200ml good, hot beef stock
1 x 400g can chopped tomatoes with herbs
2 tbsp runny honey
3 tbsp bourbon whiskey, optional
2 red onions, peeled and sliced
2 tbsp water
2 tbsp good balsamic vinegar
1 tbsp caster sugar
Bread rolls, to serve

Equipment

Large non-stick pan
Small pan
Chopping board