One of the kings of the London streetfood scene at the moment is slow cooked (or pulled) brisket, wonderfully warming on a cold Winter’s day and the sort of food many think is difficult to reproduce at home. It’s easy enough to do, however, and makes a delicious Sunday treat to enjoy with friends as the afternoon gets dark, washed down with a good bottle of red or a decent IPA. Serve with jacket potatoes and a Winter coleslaw made with red cabbage, or alongside the Mac & Cheese featured in our next recipe.
01.
Ingredients
750g Piece Beef Brisket
4tsp Cuban Seasoned Salt
3tsp Peruvian Spice Blend
3tsp Cajun Spice Blend
1tbs Chopped Fresh Thyme
02.
Method
- The day before you are due to cook your brisket, mix the spices together and rub the brisket with them thoroughly, making sure the whole piece of meat is covered. Leave the brisket in the fridge overnight, and the beef will then be nicely marinated.
- The next day, make up a litre of weak beef stock, spiced up with a teaspoon each of the same spices you used to rub the beef. Pour half of this into a deep tray or casserole, add a few bay leaves and sprigs of thyme, and place the brisket in the pan. The liquid needs to cover about a third of the beef, reserve the stock as you may need to add some more liquid later.
- Preheat the oven to 140degrees, and cover the pan with a tight-fitting lid or with foil, and place in the oven. You can now leave the brisket to look after itself, and it will take around 4 hours to reach meltingly tender perfection
- Keep an eye on the liquid, adding a little more if necessary during cooking. To check when the brisket is ready, test by pressing a fork into the meat, which should break up easily.
