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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.

 

 

 

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