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  • Recipes
  • Pot-Roast Pulled Beef Brisket

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.
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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

  1. Step 1

    Put the beef, bay leaves, ginger beer, stock and Tabasco in a pan, cover and simmer for 2½ hours.
  2. 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.
  3. 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.