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 vegetable oil
- salt
- pepper
- 0.75 kg rolled beef brisket (1.6 lbs)
- 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
- 1 tablespoon water
- 3 cloves garlic peeled and crushed
- 1 tin chopped tomatoes (400ml / 14 oz)
- 540 ml hot beef stock (2 ¼ cups; water with three stock cubes is fine)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dark soy sauce
- 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 chili flakes
- sweet chili 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.
- 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 chili flakes, then leave to cool a little. Shred the meat in the sauce using two forks.
- Serve with rice, potatoes, or salad and sweet chili jam if you like.
Notes
To make gluten-free, replace the stock with bouillon and the soy sauce with tamari. Always check specific brands of Worcestershire sauce and HP/Brown sauce for gluten-free status. Can be made in a slow cooker; sear the meat first and then cook on low for 7-8 hours. It can be frozen; shred beef and mix with sauce, then cool, cover, and freeze in portions. Defrost in the refrigerator overnight before reheating thoroughly.
Nutrition
Serving: 368gCalories: 501kcalCarbohydrates: 22.9gProtein: 59.4gFat: 17.6gSaturated Fat: 5.5gCholesterol: 168mgSodium: 428mgFiber: 2.6gSugar: 17.5g
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