Pot-Roast Pulled Beef Brisket
By MorrisonsThis recipe can make two meals for the family - serve once with the red cabbage slaw and sweet potato wedges and use the leftovers to make cottage pie.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
12 total- 1.8 kg of beef brisket
- 2 gherkins, diced
- 500 ml of beef stock, made from stock cubes
- 1 apple, red, grated
- 1 carrot, peeled and grated
- 2 bay leaves
- 600 ml of ginger beer
- 5 drops of tabasco sauce
- 0.5 red cabbage, thinly shredded
- 1 tbsp of wholegrain mustard
- 1 tbsp of honey, runny
- 4 tbsp of crème fraîche
Method
3 stepsStep 1
Put the beef, bay leaves, ginger beer, stock and Tabasco in a pan, cover and simmer for 2½ hours.
Step 2
Combine the cabbage, apple, carrot and gherkin. Mix the mustard, honey and crème fraîche and add to the cabbage mixture, cover and chill.
Step 3
Skim the fat off the beef’s cooking liquid then boil to reduce by half. Shred the beef and mix half of it with 5 tbsp of the reduction. Serve with the slaw and perhaps some sweet potato wedges.