PULLED CUMBRIAN SMOKED BRISKET

This a recipe we've been working on for the restaurant bar menu, something a bit different to the usual pulled pork, which seems to have been done to death, if you don't want to make your own BBQ sauce, you can buy it, but this is so easy that you may as well make your own

I'm actually using a piece of brisket which as already lightly smoked, but i want to add that really deep smoky flavour to this dish by adding the homemade BBQ sauce, it really will lift this dish completely

It's also well worth the effort of leaving the beef brisket over night to let those spices get into the meat,

This recipe will easily feed 8-10 people

Shopping list

1. 3 tbsp coriander seeds

2. 3 tbsp cumin seeds

3. 2 tbsp yellow mustard seeds

4. 2 tbsp black peppercorns

5. 2 tbsp dark brown sugar

6. 2 tbsp smoked paprika

7. 2 tsp cayenne pepper

8. 2kg piece of brisket beef

9. 500ml of good quality beef stock

For the BBQ sauce

1. 250ml red wine vinegar

2. 75g of soft dark brown sugar

3. 75ml of Jack Daniels

4. 75ml of coke

5. 250ml of tomato ketchup

6. A good splash of Worcestershire sauce

7. 200ml beef gravy or beef stock

METHOD

FIRSTLY FOR THE BRISKET

1. Put the coriander seeds, cumin seeds, mustard seeds and peppercorns in a hot pan and toast over a medium heat for a few minutes, taking care not to burn them. Allow the spices to cool

2. add the spices to a pestle and mortar or food processor and crush or blitz to a powder.

3. Add the sugar, smoked paprika and cayenne pepper and mix together.

4. With a sharp knife Score the inside of the beef with a sharp knife and rub the spice mix all over the beef, inside and out.

5. Carefully Roll the brisket up and tie securely in several places with string. Wrap with cling film and place in the fridge overnight.

Preheat the oven to 160c

1. Place the brisket on a wire rack inside a roasting tray and pour the beef stock around the outside. Cover the whole tray with foil, Place in the oven to cook slowly for 5-6 hours, occasionally checking that the beef stock hasn’t evaporated. Add some water if required

2. After the 5-6 hours the beef should be soft and tender. Remove from the oven and leave to rest in the foil for 30 minutes. Save any of those fantastic cooking juices.

FOR THE BBQ SAUCE

1. Put a large pan over a high heat and add the vinegar. Bring to the boil, then turn down the heat and slowly reduce the volume of liquid by half.

2. Add the sugar, Jack Daniels, coke, ketchup, any juices from the beef and Worcestershire sauce. Bring back to the boil, then turn the heat down and simmer very slowly for 25 minutes.

3. Remove the brisket from the rack and gently pull the meat apart using two forks. Add the shredded brisket to the simmering sauce, leave to gently heat through for 10 minutes. Turn the heat off and put the pan to one side.

I'd serve this wonderful smoky beef brisket in soft brioche rolls with homemade chunky chips and red cabbage slaw, I promise you will not be disappointed