Caramelized Pulled Beef Brisket in a Rich Spicy Sauce
Sugar glazed pulled beef brisket in a rich, tangy sauce with a hint of spice.
Equipment
- large casserole pan
Ingredients
- 1.5 tablespoon veg oil
- salt and pepper
- 0.75 kg rolled beef brisket
- 1 large red onion peeled and sliced
- 1.5 teaspoon smoked paprika
- 0.5 teaspoon cinnamon
- 0.25 teaspoon cayenne
- 2 tablespoon dark brown sugar
- 1 tablespoon honey http://geni.us/KSHoney
- 1 tablespoon water
- 3 cloves garlic peeled and crushed
- 400 ml tin of chopped tomatoes 1 x 400ml (1 x 14 oz)
- 540 ml hot beef stock water with three stock cubes is fine
- 1 tablespoon Worcestershire sauce http://geni.us/Worcestershire
- 1 tablespoon dark soy sauce http://geni.us/DarkSoySauce
- 1 tablespoon brown sauce/HP Sauce you could use A1 Steak sauce if you can't get HP
- 1 tablespoon light brown sugar
Serve with (optional)
- 1 teaspoon chilli flakes
- sweet chilli jam https://www.kitchensanctuary.com/sweet-chilli-jam/
Instructions
- Heat oven to 140C/275F (fan).
- Heat oil in a large casserole pan on a high heat. Season the brisket with salt and pepper, place in the pan and then brown on all sides. Take the brisket out of the pan and place on a plate.
- Turn the heat down to low, place the sliced onion in, season with salt and pepper and gently cook for 5 minutes, stirring regularly until they've softened.
- Whilst the onions are cooking, mix the paprika, cinnamon, cayenne, dark brown sugar, honey and water in a small bowl. Spread half of it over the brisket.
- Add the garlic to the onions and give a stir. Allow to cook for 30 seconds, then add the tinned tomatoes, stock, Worcestershire sauce, soy sauce and brown sauce. Bring to the boil and then place the marinated brisket on top. Place a lid on the pan and place in the oven for 3 hours (check it occasionally. If it starts to look too dry, add in a splash of water).
- After three hours, take it out of the oven and give everything a little stir.
- Spread the rest of the marinade on the brisket, sprinkle with the light brown sugar and a pinch of salt and pepper. Turn up the oven to 200C/400F (fan) and cook uncovered for 20-30 minutes until the brisket is dark and sticky looking. Take out of the oven, sprinkle with a few chilli flakes, then leave to cool a little. Shred the meat in the sauce using two forks.
- Serve with rice, potatoes or salad and sweet chilli jam if you like.
Nutrition
Serving: 1plate
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