Alex Petit's pulled sticky beef brisket
Ingredients
Serves 4Prep time: 25 minutesCooking time: 4 hoursFor the beef brisket:
750g Irish beef brisket
2 tbsp brown sugar
2 tsp paprika
4 tsp chilli flakes
2 tsp garlic powder
2 tsp onion powder
2 tsp dried thyme
1 tsp cracked black pepper
1 tsp ground coriander
1 tsp ground cumin
½ tsp ground cloves
For the sticky glaze:
200g ketchup
2 tbsp tomato paste
150g brown sugar
2 tbsp honey
50ml cider vinegar
1 tbsp Worcestershire sauce
Juice of 1 lemon
1 tsp smoked paprika
For the slaw:
1 carrot, peeled and grated
2 Granny Smith apples, grated
1 bunch spring onions, finely sliced
¼ white cabbage, shredded
½ bunch fresh coriander, finely chopped
50g mayonnaise
Juice of 1 lemon
Salt and pepper, to taste
4 brioche burger buns
Method
Preheat the oven to 130°C / 120°C fan / gas mark ½.
On a flat surface, brush Dijon mustard on both sides of the brisket.
In a bowl, combine all the dry rub ingredients and spread half of the mixture over one side of the brisket.
Lay a large piece of parchment paper on a tray and place the seasoned side of the brisket down onto it.
Sprinkle the remaining spice mix over the top and rub it evenly over the entire surface.
Cover with parchment paper, then tightly seal with tin foil on a roasting tray.
Bake for 4 hours, flipping halfway through.
While the brisket cooks, prepare the sticky glaze.
Combine all glaze ingredients in a medium saucepan and whisk to combine.
Cook over low to medium heat for 25 minutes, or until thickened and glossy.
Remove from heat and set aside at room temperature.
For the slaw, combine all ingredients in a large bowl. Mix well and season with salt and pepper to taste.
Remove the brisket carefully from the oven and open the foil.
Using two forks, shred the brisket into a large bowl.
Add half of the sticky glaze and mix well. If too dry, add more glaze as needed.
Toast the brioche buns.
Assemble the sandwiches by spooning a generous layer of glaze onto each bun, then filling with slaw and pulled brisket.
Chef's Tips
Marbling: Look for good marbling in the beef; it guarantees tenderness and a juicy finish.
Resting: Allow the meat to rest before shredding so the juices redistribute throughout the brisket.
Slicing: If slicing instead of shredding, always cut against the grain for maximum tenderness.
