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Pulled beef brisket: Difference between revisions
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{{recipesummary | {{recipesummary | ||
|DatePublished=3rd October 2020 | |DatePublished=3rd October 2020 | ||
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| 1 [[Orange|orange]], washed and halved | | 1 [[Orange|orange]], washed and halved | ||
| Pinch of [[Salt|salt]] and [[Pepper|pepper]] | | Pinch of [[Salt|salt]] and [[Pepper|pepper]] | ||
| | | 150 ml of [[Guinness]] original | ||
| 1 tsp [[jaggery] or [[demerara sugar]] | |||
| Pinch of [[Dried mixed herbs|dried mixed herbs]] | | Pinch of [[Dried mixed herbs|dried mixed herbs]] | ||
}} | }} | ||
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| Unroll the brisket and season with the [[Mixed herbs|mixed herbs]], [[Salt|salt]] and [[Pepper|pepper]]. | | Unroll the brisket and season with the [[Mixed herbs|mixed herbs]], [[Salt|salt]] and [[Pepper|pepper]]. | ||
| Lay the brisket over the [[Garlic|garlic]] and cover with the [[Orange|orange]] halves. | | Lay the brisket over the [[Garlic|garlic]] and cover with the [[Orange|orange]] halves. | ||
| Pour the [[Guinness]] over the top. | | Pour the [[Guinness]] over the top and add the sugar. | ||
| Slow cook on high for 4 hours turning now and then if able. | | 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|butchers]] shears and slow cook on low for a further 4 hours, or more. | | After about 4 hours (the time is not critical), cut the joint into smaller chunks with [[Butchers|butchers]] shears and slow cook on low for a further 4 hours, or more. | ||