Braised brisket
Ingredients
- 1kg brisket roast, bone removed
- 1L (4 cups) water
- 15ml (1 tbsp) sea salt
- 5ml (1 tsp) peppercorns
- 5ml (1 tsp) whole coriander seeds
- 5ml (1 tsp) dried chilli flakes
- (optional)
- 1 whole cinnamon stick
- 2 bay leaves (optional)
- 45ml (3 tbsp) honey
- 5ml (1 tsp) whole cloves
- Pulled brisket sandwich
- good quality sourdough bread or rolls
- mustard
- fresh rocket, to serve
- sea salt and freshly ground black
- pepper, to taste
- carrots, julienned, to serve
- spring onions, julienned, to serve
Instructions
1
Place the brisket in a large casserole or stock pot. Add the water and spices and bring to a boil. Boil for 15 minutes then reduce the heat to a simmer for 1 hour.
2
After an hour place the casserole or stock pot in a 180°C oven and cook for a further 1 hour and 30 minutes or until the meat is tender.
3
Remove the casserole from the oven and cool. When cooled, start shredding the meat, using either your fingers or two forks.
4
Combine a ladle or two of the cooking liquid to the shredded meat. Use for sandwich toppings or a pie filling.
Slow cooking ensures the meat is tender and can easily be shredded for the ultimate sandwich…
TO ASSEMBLE
- Toast the bread or rolls in the oven.
- Spread with your favourite mustard, add fresh rocket and top with plenty of pulled brisket.
- Make a quick yoghurt dressing by combining 125ml (½ cup) Greek yoghurt with 30ml (2 tbsp) mayonnaise, 30ml (2 tbsp) fresh chopped chives and a squeeze of lemon juice. Season well.
- Top the pulled brisket with yoghurt dressing and garnish with julienned carrots and spring onions before serving.
