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Pulled beef brisket: Difference between revisions
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| 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. | ||
| Discard the [[Orange|orange]] pieces and thicken the cooking juices with [[Cornflour|cornflour]] to make [[Gravy|gravy]] if needed. | | Discard the [[Orange|orange]] pieces and thicken the cooking juices with [[Cornflour|cornflour]] to make [[Gravy|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! | | Serve in one of the methods suggested below, or invent your own! | ||
}} | }} | ||