Firecracker pulled brisket

Name: Firecracker pulled brisket
Yield: 10
Ingredients: 20.0g KNORR Professional Garlic Puree 750g; 10.0g Smoked paprika; 7.0g Chilli powder; 2.0g Cinnamon; 50.0g Treacle, Black; 50.0ml Red wine vinegar; 50.0g Brown sugar; 500.0g Tinned tomatoes; 300.0l Water; 50.0ml Rapeseed oil; 2.0kg Beef Brisket

This pulled brisket recipe is perfect for your pub menu. The key to this dish is the long slow cooking, which creates a deep flavour. Prepare the marinade with KNORR Professional Purees for the best taste.

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For the marinade

KNORR Professional Garlic Puree 750g 20.0 g
KNORR Professional Garlic Puree 750g
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Brakes

Product Specification
Smoked paprika 10.0 g
Chilli powder 7.0 g
Cinnamon 2.0 g
Treacle, Black 50.0 g
Red wine vinegar 50.0 ml
Brown sugar 50.0 g
Tinned tomatoes 500.0 g
Water 300.0 l

To cook the brisket

Rapeseed oil 50.0 ml
Beef Brisket 2.0 kg

TexMex

Beef

Main courses

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Preparation

For the marinade
- Blend the all the ingredients together until smooth.
To cook the brisket
- Preheat oven to 150°C.
- Brown the brisket in the oil all over.
- Remove from the heat and place into a deep roasting tray.
- Pour over the marinade then cover with parchment paper and foil.
- Place into the oven and bake for 5-6 hours.
To serve:
- Remove the brisket from the oven and allow to cool slightly.
- Pour the cooking liquor into a pan and reduce by half.
- Flake the brisket with 2 folks and mix into the sauce.