Another culinary delight courtesy of Laura's sister, Susannah Shier:
I’ve been after a good pulled beef recipe for a while, and this one is really easy and tastes divine! I thought it would do two meals but it was so delicious every scrap got devoured (it served 4). It’s inspired by Tom Kerridge who serves it in buns with barbecue sauce (see: http://www.bbc.co.uk/food/recipes/pulled_beef_brisket_in_a_53078). We had it with homemade coleslaw and sweet potato fries.
Pulled beef brisket
1 kg piece been brisket
1 tablespoon smoked paprika
1 tablespoon dark brown sugar
1 heaped teaspoon coriander seeds
1 heaped teaspoon cumin seeds
1 heaped teaspoon freshly ground black pepper
good pinch of salt
300 ml beef stock
1 heaped dessert spoon plain flour
1. Toast the coriander and cumin seeds for a minute or two in a dry non-stick pan (until you can smell the oils being released). Keep them moving about so they don’t burn. Then tip into a pestle and mortar and grind them roughly.
(You could use ready ground spices here, but the flavour and especially the aroma of the freshly toasted seeds is really lovely).
2. Mix the ground spices together with the paprika, sugar, salt and pepper and rub all over the beef, getting into as many creases as you can.
3. Ideally, leave (covered with some clingfilm) for a couple of hours or even overnight. When ready to cook, preheat the oven to around 150C. You want a cool oven, my oven cooks hot so I actually did it at 140C. Place the beef on a rack in a roasting tin, and pour the beef stock around it. Cover with a couple of layers of foil so it is well sealed.
4. Place in the oven for 4-5 hours, until the beef is really soft and pulls apart. Check periodically to make sure there is still some liquid in the tray, top up with water or more stock if it goes dry.
5. For a lovely gravy, skim the fat off the juices, stir in a heaped dessert spoon of plain flour and let bubble on the stove until thickened.
I’ve been after a good pulled beef recipe for a while, and this one is really easy and tastes divine! I thought it would do two meals but it was so delicious every scrap got devoured (it served 4). It’s inspired by Tom Kerridge who serves it in buns with barbecue sauce (see: http://www.bbc.co.uk/food/recipes/pulled_beef_brisket_in_a_53078). We had it with homemade coleslaw and sweet potato fries.
Pulled beef brisket
1 kg piece been brisket
1 tablespoon smoked paprika
1 tablespoon dark brown sugar
1 heaped teaspoon coriander seeds
1 heaped teaspoon cumin seeds
1 heaped teaspoon freshly ground black pepper
good pinch of salt
300 ml beef stock
1 heaped dessert spoon plain flour
1. Toast the coriander and cumin seeds for a minute or two in a dry non-stick pan (until you can smell the oils being released). Keep them moving about so they don’t burn. Then tip into a pestle and mortar and grind them roughly.
(You could use ready ground spices here, but the flavour and especially the aroma of the freshly toasted seeds is really lovely).
2. Mix the ground spices together with the paprika, sugar, salt and pepper and rub all over the beef, getting into as many creases as you can.
3. Ideally, leave (covered with some clingfilm) for a couple of hours or even overnight. When ready to cook, preheat the oven to around 150C. You want a cool oven, my oven cooks hot so I actually did it at 140C. Place the beef on a rack in a roasting tin, and pour the beef stock around it. Cover with a couple of layers of foil so it is well sealed.
4. Place in the oven for 4-5 hours, until the beef is really soft and pulls apart. Check periodically to make sure there is still some liquid in the tray, top up with water or more stock if it goes dry.
5. For a lovely gravy, skim the fat off the juices, stir in a heaped dessert spoon of plain flour and let bubble on the stove until thickened.
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