Pulled Beef Brisket in A Spicy Rich Sauce

December 3, 2019

Brisket can be undervalued as a cut of meat. I love cooking it long and slow as it tenderises beautifully and delivers great flavour. Plus between the four of us it usually lasts a couple more meals!

This recipe is quick to assemble and needs 4 or 5 hours to slow cook in the oven or slow cooker. It’s full of flavour and we usually get 3 or more different meals out of this one dish!

For example, first serve it with a simple cauliflower rice and salad, or serve it with normal rice or mashed potato, whatever your preference.

The next evening the leftovers can become tortillas with a choice of dill pickles, sauerkraut and salad.

And then the next day my kids use the leftover tortillas with the brisket, along with some organic cheese and herbs to make quesadillas! Plus it makes great leftovers for lunch too. I LOVE the versatility & the deliciousness! I’m sure you will too.

Pulled Beef Brisket in A Spicy Rich Sauce.

Preparation: 15 minutes

Cooking: approx. 5 hours in oven.

Quantity: Approx. serves 8 people

Ingredients:

1 large Tbsp ghee, butter or coconut oil
salt and pepper
1 kg beef brisket (or large)
2 medium sized red or brown onions peeled and sliced
1 Tbsp paprika
1 tsp cinnamon
1/4 tsp cayenne pepper or chilli flakes (more if you like it particularly spicy or leave out & add later for children)
1 Tbsp molasses
1/4 cup red wine
7 garlic cloves peeled and roughly chopped
400g tomato passatta OR chop & blend approx. 4 medium sized tomatoes
4 Tbsp tomato paste
1 tbsp worcestershire sauce
approx. 1/2 – 1 cup beef stock if available or filtered water (to be added just before the brisket goes into the oven, as how much used depends on how much is needed – see below).

Directions:

If using the oven preheat to 150C
Heat the ghee, butter or oil in a large casserole dish on a medium heat. Once heated, place the brisket in the pan and brown on both sides. Take the brisket out of the pan and place to the side on a plate.
Turn the heat down to low, and saute the sliced onion, with a good pinch of salt and pepper, gently cook for approximately 5 minutes or until softened and caramelised.
Just as they’re almost cooked add in the chopped garlic and gently cook for a minute.
Add the spices to the pan i.e. paprika, cinnamon and cayenne or chilli (if being used) and stir to gently release fragrance and flavour.
Add the remaining ingredients except the stock i.e. the molasses, red wine, tomato passata, tomato paste and worcestershire sauce. Combine well with all other ingredients and add 1/4 cup of stock or filtered water.
Place the brisket into the pan and spoon sauce over the brisket. Ideally the brisket is almost covered. If it’s not add a bit more stock.
Place a lid on the pan and place in the oven for 4 – 5 hours. Check it occasionally and turn it over. If it starts to look dry, add a splash more water.
It’s ready when it’s tender to touch and easy to shred / pull apart.
Shred the meat in the juices / sauce in the pan, using two forks.
Serve with a simple cauliflower rice, normal rice, mashed potato and a garden salad or steamed vegetables. Enjoy.

Notes;

This recipe makes great leftovers for lunch either warmed up on the stove top or in the oven. Or use leftovers in tortillas or make quesadillas from the tortillas too. Delicious.

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