Firecracker pulled 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.
Beef
Main courses
Ingredients
Firecracker pulled brisket
−
+
£12.86
For the marinade
KNORR Professional Garlic Puree 750g
/g
20.0 g
0%
Smoked paprika
/g
10.0 g
0%
Chilli powder
/g
7.0 g
0%
Cinnamon
/g
2.0 g
0%
Treacle, Black
/g
50.0 g
0%
Red wine vinegar
/ml
50.0 ml
0%
Brown sugar
/g
50.0 g
0%
Tinned tomatoes
/g
500.0 g
0%
Water
/l
300.0 l
0%
To cook the brisket
Rapeseed oil
/ml
50.0 ml
0%
Beef Brisket
/kg
2.0 kg
0%
/
For the marinade
-
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
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.
