Slow-cooked pulled brisket three ways
6-8
Easy
20 minutes
4-5 hours
This slow-cooked brisket is a flavourful base for your next pie, taco, or pasta night. Braised low and slow with onion, garlic, tomato and warming spices, it shreds like a dream and adapts to whatever dish you’re craving. Cook once, serve three delicious ways.
Ingredients
Method
-
Slow-cooked pulled brisket
- 2 T olive oil
- 1 kg Woolworths bulk beef brisket, sliced
- 2 onions, quartered
- 1 head garlic, halved
- 2 bay leaves
- 1 t whole black peppercorns
- 1 t fennel seeds
- ½ t chilli flakes (optional)
- 4 cup beef stock
- 400 g can Woolworths organic Italian chopped tomatoes
- sea salt and freshly ground black pepper, to taste Pulled brisket pie
- 1 sheet Woolworths frozen puff pastry , thawed
- 1 free-range egg, beaten Birria-style tacos
- 10 Woolworths mini white flour wraps
- 100 g mozzarella, grated
- olive oil, for frying
- 200 g Woolworths freshly smashed plain avo, for serving
- 90 g Woolworths pickled red onion petals, for serving
- fresh coriander, to garnish
- lime wedges, for serving Brisket ragu with pappardelle
- 400 g pappardelle pasta
- Parmesan, grated, for serving
Method
Ingredients
1. Preheat the oven to 150°C. Heat the oil in a large ovenproof saucepan. Sear the brisket all over, then remove from the pan. Sauté the onions until soft, then add the garlic, bay leaves, peppercorns, fennel seeds and chilli flakes. Cook 2–3 minutes.
2. Add the stock and tomatoes, then season to taste. Cover and braise in the oven for 4–5 hours, or until fork-tender.
3. Remove the bay leaves and whole spices if desired, then shred the meat and return to the sauce.
Cook’s note: If you like, strain and reduce the braising liquid until thickened, then return the shredded brisket to the sauce for rich, concentrated flavour and perfect texture.
Pulled brisket pie
1. Preheat the oven to 200°C. Spoon the pulled brisket into individual ramekins or a baking dish.
2. Cover with the pastry, trim the edges and crimp with a fork. Cut a small hole in the centre to release steam while cooking. Brush with the egg and bake for 20–25 minutes or until puffed and golden.
3. Serve warm with a crisp green salad or peas and mash.
Birria-style tacos
1. Dip each wrap in the sauce from the brisket, then fill with a spoonful of pulled brisket and mozzarella cheese.
2. Pan fry in olive oil until crisp and lightly golden.
3. Top with the guacamole, pickled onions, coriander and a squeeze of lime. Serve immediately, with extra brisket juices on the side for dipping, birria-style, and the limes.
Brisket ragu with pappardelle
1. Cook the pasta in salted water until al dente. Drain, reserving ½ cup pasta water.
2. Heat the brisket in a large pan with a splash of pasta water to loosen.
3. Toss the drained pasta with the brisket until coated. Serve topped with Parmesan.
Photography and videography: Sadiqah Assur-Ismail
Recipes and production: Abigail Donnelly
Food assistant: Bianca Jones
Woolworths thick-cut beef brisket is specially selected for succulence and flavour. Raised on pastures with no routine antibiotics or growth stimulants, it’s perfect for slow-cooked winter meals and versatile enough to braai when the mood strikes.
Comments