1 1/2 kg / 3lb 5 oz piece of beef brisket
450ml beef stock
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, chopped
- 100ml apple cider vinegar
- 85g dark brown sugar
- 1 1/2 mustard powder
- 1 1/2 smoked sweet paprika
- 1 1/2 celery salt
- 1 tbsp Worcestershire sauce
- 2 tsp Chipotle paste
- 2tbsp tomato puree
- 1 tbsp liquid smoke (optional)
- 350ml passata
- 75ml black treacle
Heat oil in a large saucepan. Add onion and garlic and cook for 5 mins or until soft. Add the rest of the ingredients. Bring to the boil, turn down and simmer for 15mins, then leave to cool.
Heat the oven to 150c. 130c/gas 2. mix the beef stock with 1/2 the BBQ sauce. Season the beef on both sides and place in the roasting tin. Pour over the sauce, cover tightly with foil and cook for 6 hours, turning half way through. The meat should be tender when finished.
Life the beef out of the liquid and use 2 forks to pull the beef to shred it, discarding any fat – sometimes you will need a knife as well as the ‘shreds can be a little large’. place all the pulled beef into an ovenproof dish. Skim off the fat from the cooking juices and mix 100ml of the liquid with 2tbsp of the BBQ sauce and stir through the beef, set aside until needed.
To serve – warm 6-8 brioche buns and the beef in the oven. Split the buns – pile meat onto the buns, top with coleslaw and sandwich together. Serve extra BBQ sauce on the side.
To get ahead – The pulled beef can be made up to a day ahead. The BBQ sauce can be made up to 1 week ahead.
To freeze – The pulled beef can be frozen, but is best cooked when needed. The BBQ sauce can be frozen up to 1 month ahead.