I admit, cooking meat till its so tender that it can be shredded with forks is not how we do meat where I come from. A colleague was bragging about his brisket which he roasted all night and I couldn’t wrap my head around, I was used to cooking everything on high heat, quickly. I have now watched enough brisket roasting/smoking on Food Network, I think Americans love their brisket!
The first I had a pulled brisket was at a potluck, hmm! That sandwich was everything! It takes time, the result will be worth it and you do not have to hover around the oven the whole time. You can also cook in with a slow cooker.
The brisket is a primal cut from the breast and lower chest area, this cut has a lot of connective tissues because it supports most of the weight of the cow. Slow and long cooking is required, it is a cheap cut of meat and when cooked right, is absolutely delicious! Unfortunately, most grocery shops do not have them on display and you might have to request it from your local butcher, for this recipe, it should be deboned. I went a few times to the Pakistani butchers in Dubai, and they didn’t understand what I wanted so I came back with a picture, the butcher smiled; pulled out a carcass from the walk-in refrigerator and harvested a brisket for me, it was so large I cut it in three.
You can also use another tough cut for this recipe such as boneless beef shanks which is more readily available. Check out our other healthy lunch recipes.
Yields 4-6 portions
Brisket slowly braised in barbecue sauce, isn’t that just delightful? Pulled brisket is great for lunch sandwiches, picnics and potlucks. It is juicy and delicious, it is easy to make ahead and takes reheating very well. Pile it on some crusty buns and you have yourself a treat.
20 minPrep Time
3 hr, 30 Cook Time
3 hr, 50 Total Time
Save RecipeIngredients
- 1 recipe Barbecue Sauce ( double it, if making a large cut)
- 600g boneless beef brisket
- 1 cup medium diced carrots
- ½ celery (medium diced)
- 1 leek (medium diced)
- Salt and Black pepper (to season brisket)
- Vegetable oil (to sear brisket, a few drizzles)
Instructions
- Preheat the oven to 165˚C
- Season brisket with salt and pepper.
- Heat up a skillet lightly greased with vegetable oil and sear the brisket on all sides, it should be nicely browned.
- In a roasting pan, spread the vegetables and set the seared brisket on top.
- Cover the brisket and vegetables with the barbecue sauce.
- Cover pan with aluminium foil and cook in the oven for about 3-4 hours or until brisket is cooked through and pulling off with a fork. This could take longer to cook, depending on the thickness of your brisket, so plan accordingly.
- Take out the brisket, shred it using two forks. Then toss in it with the barbecue sauce.
- Pile the brisket high on some crusty buns with some salad leaves. Try our pistolet recipe for the perfect bread.
- Please leave a comment.
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