Pulled beef brisket: Difference between revisions
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Revision as of 16:50, 3 October 2020
| Pulled beef brisket | |
|---|---|
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| Servings: | Serves 6 |
| Calories per serving: | TBA |
| Ready in: | 8 hours, 15 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 8 hours |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 3rd October 2020 |
I thought I would try various way of making pulled beef. Pork works very well in the slow cooker so I'm trying a version of Slow roast beef brisket with Guinness.
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. And 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!
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 kg rolled beef brisket
- 5 cloves of garlic, smashed
- 1 orange, washed and halved
- Pinch of salt and pepper
- 1 can of Guinness original
- Pinch of dried mixed herbs
Method
- 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.
- 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.
- Serve in one of the methods suggested below, or invent your own!
Serving suggestions
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Recipe source
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Variations
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