Shredded Beef Brisket
This meal takes time to prepare and cook but the results are succulent, tender and full of flavour
Serves 4
Ingredients
1.5kg (3¼lb) unrolled beef brisket,
A large onion, peeled and chopped into 8
3 garlic cloves, peeled & gently crushed
The peel from 1 clementine
3 star anise flowers
8 green cardamom pods, bruised
300ml (10fl oz) red wine
250ml (8½fl oz) beef stock
1 tbsp light soy sauce
1 tsp fish sauce
Salt and pepper
Fresh coriander, roughly chopped, to finish
Method
Preheat the oven to 150C/140C fan/300F/Gas 2.
In a heavy casserole with lid, heat a little oil (rapeseed or olive) over a medium-high heat.
Rub salt and pepper on to the entire surface of the meat, and then add to the hot pan.
Sear on each side for just a minute — the meat should release itself from the bottom of the pan when seared — then add the other ingredients.
Bring the pan to a boil, then cover with a disc of baking paper, touching the surface of the meat and liquid. Place the lid on the pan and pop into the oven.
Cook for 4-4 ½ hours, until the meat is unbelievably tender.
Once cooked, remove the pan from the oven, but leave it covered with the meat inside for a good 30 minutes.
It is just as important to rest slow-cooked meat as it is quick-roasted cuts.
Shred the beef and return to the pan of cooking liquor.
Scatter with freshly chopped coriander and serve.