Slow-cooked pulled brisket
Brisket is a relatively inexpensive cut of meat, but it does take long, slow cooking to make it really tender.
Serves 4
Ingredients
2 tbsp extra virgin olive oil 1kg boned and rolled beef brisket trimmed of any excess fat2 large onions, peeled and sliced3 celery sticks, chopped2 carrots, peeled and sliced 250g large flat mushrooms, stalks chopped and heads thinly sliced550ml brown ale or stout (choose gluten-free if required)A few fresh sprigs of thyme2 bay leaves2 tsp light muscovado sugarFreshly ground black pepper, to taste900g sweet potatoes, peeled and choppedDash of milk1 tbsp dijon mustardA handful of chopped fresh (leave out for gluten-free) to serve
Method
Preheat the oven to 190°C/gas mark 5
Heat the olive oil in a deep, flameproof casserole and brown the brisket all over. Remove from the pan and set aside.
Reduce the heat and fry the onions, celery, carrots and mushrooms for 6–8 minutes, stirring regularly
Return the beef to the casserole and add the ale or stout, thyme, bay leaves and muscovado sugar. Add water if necessary, so that the liquid comes about two-thirds up the beef. Season with black pepper, bring to a simmer, cover tightly, and transfer to the oven for 20 minutes.
After 20 minutes, reduce the heat to 160 ̊C/gas mark 3 and cook for 3 hours, turning the meat twice, until it is tender
Meanwhile, in a large heavy pan, boil the chopped sweet potatoes for 20–25 minutes. Drain and mash, adding a dash of milk to reach the right consistency
Once the beef is tender, remove the casserole from the oven and wrap the beef in foil. Set aside to rest.
Use a slotted spoon to remove the vegetables and herbs from the casserole dish and set them aside in a warm bowl
Pop the casserole back on the hob, increase the heat and let the sauce bubble away and reduce for 5–6 minutes, then whisk in the mustard and pour the sauce into a jug
Prepare the brisket for serving by pulling apart the meat using two forks
Serve the pulled brisket on a bed of sweet potato mash, loaded up with the veggies. Sprinkle with the parsley or thyme and serve with extra fresh veggies of your choice, and the sauce on the side.