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This slow-cooked pulled beef brisket recipe is a classic example of good things taking time. Give this humble cut a nice spice rub and plenty of time in the oven and it will reward you with incredible flavour!
If you have time, prep and season your brisket and leave for up to two days for maximum flavour. We love serving this dish with our favourite sides of a classic coleslaw, corn, and toasted bread rolls.
What cut is brisket?
Brisket is cut from the chest of the cow and is fatty and full-flavoured and lends itself to very slow cooking to melt the fat and connective tissue. Any butcher who breaks down carcasses will have brisket, but its versatility means it may end up in sausages or mince so it’s a good idea to call ahead if your dinner party depends on it. Brisket point end is the cut to order for pulled beef.
Ingredients
Method
To prepare slow-cooked pulled beef brisket, combine all spices with crushed garlic and mix through to create spice rub.
Smear the meat with the rub, coating it thoroughly. Wrap in plastic wrap and refrigerate for several hours or up to two days.
Bring to room temperature and don’t sear before roasting. (If not using a spice rub, season the meat with salt and pepper and brown thoroughly on all sides in a hot pan with oil.)
Place meat in a Dutch oven or roasting pan, add liquid or stock according to your recipe and cover (if using a roasting pan, pleat two sheets of foil together to make a cover). Roast at 150°C for 4 hours.
Rest the meat for 30 minutes then pull it apart with two forks. Make a sauce from the pan juices, if suitable, or top with a shop-bought barbecue sauce.
