Pulled beef brisket
This version has far less ingredients than the original and is much simper as it is cooked in a slow cooker.
Lovely meat from Brian Tweed & Son. Congratulations on the butchery; I asked for a kilo or thereabouts and he cut it by sight and when weighed, it came out at 1000.5 grams!
- 1 kg rolled beef brisket
- 5 cloves of garlic, smashed
- 1 orange, washed and halved
- Pinch of salt and pepper
- 150 ml of Guinness original
- 1 tsp jaggery or demerara sugar
- Pinch of dried mixed herbs
- Place the smashed garlic in the base of your slow cooker.
- Unroll the brisket and season with the mixed herbs, salt and pepper.
- Lay the brisket over the garlic and cover with the orange halves.
- Pour the Guinness over the top and add the sugar.
- Slow cook on high for 4 hours turning now and then if able.
- After about 4 hours (the time is not critical), cut the joint into smaller chunks with butchers shears and slow cook on low for a further 4 hours, or more.
- Discard the orange pieces and thicken the cooking juices with cornflour to make gravy if needed.
- You may need to trim and discard any fat that has not rendered down, even after a prolonged cooking period.
- Serve in one of the methods suggested below, or invent your own!
- With crispy jacket potatoes, broccoli and gravy made from thickening the cooking juices.
- In taco shells with sour cream and cheese
A simpler version of Slow roast beef brisket with Guinness.
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