Texan Pulled Brisket

February 15, 2017

Adding an exceptional brisket recipe to your repertoire is a lot like losing your heart to an unnecessary - but entirely irresistible - pair of shoes.

With Meatland's famous brisket on sale for just one week longer, there's never been a better time to discover that you can never have too many winning ways to prepare this versatile cut, nor too many pairs of fabulous shoes.

Slow cooked for maximum convenience and superior results, the tender meat is soft enough to be pulled into strips, adding to your serving options.

Enjoy a wonderful Shabbat meal, and then pile leftover shredded beef into a burger roll with trimmings, add to a baked potato with greens, or serve in tortilla wraps with lettuce, avocado and salsa.

Is it any wonder brisket is considered 'the little black dress' of the Jewish culinary world?

 

 


Oil for frying
2 kg brisket, thawed
4 onions, sliced in rings
1 cup water
5 potatoes, peeled and halved (optional)
1 cup store-bought BBQ sauce
1 cup ketchup
2 tablespoons apple cider vinegar
1/2 cup brown sugar
1/4  to 1/3 cup golden syrup OR silan
2 tablespoons Dijon mustard
1/2 cup water 

1: Heat the oil in a large pot or frying pan and brown the brisket on all sides along with the onions. 
2: Place the meat and onions in a crock pot/slow cooker - see notes - then add 1 cup water to the pan and scrape up the brown bits. Add this to the pot and place potatoes around the meat if using.
3: Combine remaining ingredients in a jug, pour over meat, and cook on high for 2 hours, then reduce heat, and cook on low for approximately 6 to 8 hours.
4: Liquid should all have evaporated leaving the meat shiny and super soft. Place on a board and shred with a fork.
5: Meat should be flavorful enough, but you have the option of heating a little extra BBQ sauce, and tossing through the shredded meat.
6: Serve with potatoes and vegetables or go casual and serve in a burger roll, baked potato or tortilla wrap.

COOK'S NOTES: Find assorted BBQ sauces from NIS 11.90 at Meatland. Red or white wine vinegar could replace apple cider vinegar if unavailable. We sell golden syrup but silan would do in a pinch. Reduce sugar slightly if preferred. Recipe is written for a crock pot/slow cooker but you could also cook covered in the oven by cooking at 180 C for 30 minutes then reducing heat to 150 C for approximately 3 hours. Cooking time is approximate, and you may need extra liquid when cooking in the oven, so keep an eye out. Meat is ready when super tender and can be shredded with a fork.

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