Spiced Shredded Beef Brisket Food

SPICED BEEF BRISKET WITH SMOKEY BBQ SAUCE (TEXAS)

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F.
• For the rub: In small bowl, combine the sugar, chili powder, smoked paprika, salt and pepper.
• Pour the beef broth into a 9- by 13-inch baking dish. Using a paring knife, score the surface of the meat all over. Massage the rub into the meat. Cover the dish tightly with foil and roast until very tender, 3 1/2 to 4 hours, adding water 1/2 cup at a time if the roasting juices start to dry up.
• For the sauce: In a food processor, combine the garlic, celery, onion, tomato sauce, vinegar, maple syrup, mustard, smoked paprika, chili powder and salt. Blend for 1 to 2 minutes until smooth, scraping the side of the food processor bowl as needed with a spatula. Transfer the sauce to a medium saucepan. Bring the mixture to a simmer over medium heat. Cook, stirring occasionally, until thick, about 30 minutes.
• Brush 1/3 cup of the sauce over the surface of the brisket.
• Slice the brisket into 3/4-inch pieces and arrange on a serving platter. Serve the extra sauce alongside.

PULLED BEEF BRISKET

Steps:

• For the brisket, put the coriander seeds, cumin seeds, mustard seeds and peppercorns in a frying pan and toast over a medium heat for a few minutes, taking care not to burn them. Allow to cool.
• Once cooled, add the spices to a pestle and mortar and crush to a powder. Add the sugar, smoked paprika and cayenne pepper and mix together.
• Score the inside of the beef with a sharp knife and rub the spice mix all over the joint, inside and out. Roll the joint up and tie securely in several places using kitchen string. Cover with cling film and place in the fridge overnight.
• The next day, preheat the oven to 160C/325F/Gas 3. Place the brisket on a wire rack inside a roasting tray and pour the beef stock around the outside. Cover the whole tray with aluminium foil to prevent any moisture escaping. Place in the oven to cook slowly for 4-6 hours, occasionally checking that the liquid hasn't evaporated. Add some water if it looks low.
• After 4-6 hours the beef should be soft and tender. Remove from the oven and leave to rest in the aluminium foil for 25 minutes. Reserve any cooking juices.
• For the milk buns, place the flour in the bowl of a freestanding mixer with a dough hook attached. Add the yeast to one side of the bowl and the salt and sugar to the other.
• Warm the milk and butter together over a low heat to body temperature, the butter should just melt. Add the warm mixture to the flour and bring together using the dough hook. Knead in the machine for a further 5-8 minutes until you have a silky, shiny dough. Turn the machine off, cover the bowl with cling film and put the bowl in a warm place to prove until doubled in size - around 1-2 hours.
• Once doubled in size, knock the air out of the dough and knead briefly by hand. Lightly dust a work surface with flour, split the dough into 12 equal pieces, weighing approximately 80g/3oz each, and roll into balls.
• Grease a large baking tray or two small baking trays with oil. Place the balls of dough on the tray, slightly spaced apart. Cover with oiled cling film and leave to prove for an hour, or until they have doubled in size. As they prove, the rolls will touch each other.
• Preheat the oven to 220C/425F/Gas 7. Discard the cling film and brush the top of the rolls with the beaten egg. Sprinkle with sesame seeds and the flaky sea salt. Bake for 8-12 minutes, or until golden-brown. Remove from the oven and leave to cool.
• For the barbecue sauce, put a very large pan over a high heat and add the vinegar. Bring to the boil, then turn down the heat and slowly reduce the volume of liquid by half. Add the sugar, bourbon, cola, ketchup and juices and Worcestershire sauce. Skim off the fat from the surface of the beef brisket cooking juices and add the remaining juices to the pan. Bring back to the boil, then turn the heat down and simmer very slowly for 15-20 minutes.
• Meanwhile, remove the brisket from the rack and pull the meat apart using a fork. Add the shredded brisket to the simmering sauce along with any juices left in the roasting tray. Bring back to a very low simmer and cook for a further 10-15 minutes. Turn the heat off and put the pan to one side.
• Serve the beef together with the milk buns and some coleslaw to make the ultimate sandwich.

SPICED SHREDDED BEEF BRISKET

Steps:

• Whisk beef broth, hoisin sauce, 1/2 cup water, vinegar, five-spice powder and garlic powder in a small bowl.
• Place celery and carrot strips in the bottom of a large slow cooker.
• Add the brisket (slice in half if necessary to fit); season on all sides with salt and pepper.
• Pour in beef broth mixture.
• Cover and cook on high heat for 5 hours or on low for 9 to 10 hours.
• Remove meat from cooking liquid to cutting board.
• Cool slightly (meat should be tender).
• Skim any fat off top of sauce in cooker and discard.
• If necessary, increase heat to high and add bok choy to slow cooker.
• Cook 15 minutes.
• Meanwhile shred beef with two forks.
• Add back to slow cooker.
• Stir to coat with sauce and serve with soft sandwich buns or warmed flour tortillas.

PULLED FIRECRACKER BRISKET

Steps:

• Heat 1 tbsp oil in a large, deep roasting tin (one that can go on the hob) or in your largest flameproof casserole dish. Season the beef well and sear in the tin until nicely browned all over. Lift out and put on a plate or board. Add another 1 tbsp oil and the onions to the tin and sweat for 8-10 mins until really soft. Meanwhile, in a small bowl, mix the paprika, mustard powder, cinnamon, cayenne or chilli, treacle, 2 tbsp vinegar, 2 tbsp sugar and the remaining oil. Brush all over the meat, reserving about 2 tbsp for later. Heat oven to 150C/130C fan/gas 2.
• Add the garlic, bay leaves and chillies to the softened onions, stir around the pan for 1-2 mins, then pour in the passata, Worcestershire sauce, remaining vinegar and sugar. Season the sauce, give a good stir, then put the brisket on top. Wrap the tin tightly in a few sheets of foil, or cover with a lid, and bake for 6 hrs, turning once or twice during cooking, until really tender.
• Uncover the dish, give the sauce around the meat a little stir and brush the remaining spice paste over the meat. Can be made a day ahead up to this point - cool then chill the meat and sauce; remove from the fridge and scoop off any fat from the sauce before reheating. Increase the temperature to 200C/180C fan/gas 6. Cook for a further 20 mins (or 40 mins from cold, covered for 20 mins) until the meat is dark and sticky. Remove from the oven, cover loosely with foil and leave to rest for 15 mins.
• To serve, skim any fat off the surface of the sauce, shred the meat with 2 forks, discarding any butcher's string as you go, and toss the meat through the sauce, discarding the bay leaves and chillies. Pile into warm flatbreads and serve with Charred sweetcorn salsa (see 'Goes well with') and a dollop of soured cream.

SPICY BEEF BRISKET

Steps:

• Sprinkle brisket with seasoned salt and pepper. In a Dutch oven, brown meat in oil on both sides. Remove and keep warm. In the same pan, saute onions and garlic until tender. Return brisket to pan. , Combine broth, chili sauce, brown sugar, vinegar, chili powder and bay leaves; pour over meat. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until meat is tender., Remove brisket to a serving platter. Skim fat from cooking juices; discard bay leaves. Combine flour and cold water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Thinly slice meat across the grain; serve with sauce.

SPICY SHREDDED BRISKET

Steps:

• Brown brisket in hot oil in a large Dutch oven.
• Add 1 quart water and next 4 ingredients; bring to a boil.
• Cover, reduce heat, and simmer 2 hours or until meat is very tender.
• (You can put this in a crockpot instead and cook it on low for 7-8 hours, checking water.) Drain, reserving 1 1/4 cups drippings in pan.
• Shred meat into bite-size pieces.
• Whisk flour and next 3 ingredients into reserved drippings; cook mixture, whisking constantly, over medium heat until thickened.
• Stir in salsa and green chiles; simmer, stirring occasionally, 15 minutes or until thoroughly heated.
• Stir in meat; cook, stirring occasionally, just until thoroughly heated.
• Yield: 6 1/2 cups.

SPICY BEEF BRISKET

Steps:

• Place brisket on a rack in a shallow greased roasting pan. In a small bowl, combine the remaining ingredients; pour over brisket. Cover and bake at 325° for 3 hours or until meat is tender. To serve, thinly slice across the grain.

SOUTHWEST SHREDDED BEEF BRISKET

Steps:

• Lay the brisket, fat side up in a large dutch oven.
• Scatter the onion over it.
• Pour in broth and add cold water to cover the meat by 3 inches.
• Set over medium heat and bring to a boil.
• Cover, lower the heat and simmer, adding additional boiling water as necessary.
• Total cooking time is approx.
• 4 hours.
• (turn brisket halfway through cooking) Remove from heat, uncover, and let stand until broth is cool enough to handle.
• Pour off and strain broth, reserving 1 1/2 cups.
• Trim fat from brisket and throw away.
• Shred the brisket with a large, 2 pronged fork, until it almost seems fluffy.
• In a bowl, combine the beef and broth, let stand covered at room temperature.
• Meanwhile, whisk together chipotles, olive oil, lime juice, vinegar, salt, and garlic.
• Drain the meat, pressing hard with the back of a large spoon to squeeze out any broth that may be hiding!
• In a large bowl toss together beef, diced cheese, and chipotle mixture.
• Add red onion, cilantro, chile strips, and toss.
• Line a large serving platter with the outer leaves of romaine lettuce.
• Pile the meat onto the lettuce.
• Garnish around the meat with the tomato wedges and avocado.
• Scatter the radish slices all over.
• Serve with warm tortillas.