- Recipes
- Market Street Meat Recipes
Pot-Roast Pulled Beef Brisket
Pot-Roast Pulled Beef Brisket
By Morrisons
Published on 19 June 2019
This 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
3 hrs 30 minsTotal time
4Servings
30 minsPrep time
3 hrsCooking time
Ingredients
- 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
Step 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.