- 2 tbsp sunflower oil
- 1 kg brisket beef (any kitchen string removed)
- 2 onions, chopped
- 4 garlic cloves, finely grated
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 1 tsp chilli powder (optional)
- 1 tbsp mustard powder
- 30g light muscovado sugar
- 100ml red wine vinegar
- 100ml tomato ketchup
- 500ml beef stock
- soft buns and coleslaw, to serve
- Heat the oven to 150C/130C fan/ gas 2. Heat 1 tbsp of the oil in a flameproof casserole over a medium heat. Season the beef well and sear for 10-15 mins until browned all over. Lift out onto a plate. Add another 1 tbsp oil and the onions to the pan, and cook for 8-10 mins until soft. Add the garlic and cook for a minute more, then scatter in the spices and mustard powder to make a paste.
- Stir in the sugar, then add the vinegar and bubble for a few minutes before adding the ketchup and stock. Give everything a good stir and bring to a simmer. Return the beef to the pan and spoon over the sauce. Cover the pan tightly with foil, then the lid, and transfer to the oven for 4 hrs.
- Remove the dish from the oven and check the meat. Sometimes brisket is ready in 4 hrs, but it can take up to 6 hrs, so push into the meat with a fork – if it feels like it can be pulled apart, it’s ready, but if not, turn the beef over, stir the sauce, cover with the foil and lid again, and cook for another hour, or until fork-tender and easily shredded. If the sauce is too thick and starting to catch, add a splash of water.
- Leave the beef to cool slightly in the sauce – it’s fine to leave the fat in the sauce, but some of it can be spooned off, if you like. Use two forks to shred the beef into the sauce and mix gently until evenly coated. Serve in the casserole, ready to be stuffed into buns with coleslaw. Once completely cool, the beef will keep chilled for up to three days or frozen for three months. Defrost fully in the fridge overnight before reheating over a low heat until piping hot.