Preparation Time: 15 minutes
Cooking Time: 3 hours 30 minutes
Ingredients:
2 lbs lean brisket joint (unrolled)
2 tablespoons oil
1 tablespoon chipotle paste
7 oz. good, hot beef stock
1 x 15 oz. can chopped tomatoes with herbs
2 tablespoons runny honey
3 tablespoons Bourbon whiskey, optional
For the Sweet Onions:
2 red onions, peeled and sliced
2 tablespoons water
2 tablespoons good balsamic vinegar
1 tablespoon sugar
Bread rolls, to serve
Method:
- Preheat the oven to 300°F
- Heat half the oil in a large non-stick frying pan.
- Place the joint on a chopping board and season all over with salt and pepper. Brown the joint on all sides and transfer to a large flame/ovenproof dish with a lid.
- Add the chipotle paste, stock, tomatoes, honey and Bourbon (if used). Cover, transfer to the oven and cook for 3-3½ hours until the beef is tender.
- Meanwhile, prepare the sweet onions; put the onions in a small pan with the water and sweat the onions under a moderate heat for 10 minutes, stirring occasionally. Add the vinegar and sugar. Continue to cook the onions for a further 10-15 minutes until the soft and syrupy.
- Transfer the beef to a clean chopping board, reserving the sauce and `pull’ apart by securing with a fork and shredding the meat with a second fork.
- Pile the shredded brisket in rolls of your choice, spoon over the sauce and serve with the onions.
Tips:
The brisket can be reheated on the barbecue. Alternatively, season brisket, cover and cook on the BBQ (indirect) for 3-4 hours. Transfer to a cast iron pot, add the wet ingredients, cover and cook over indirect heat for a further 3-4 hours for a optimum internal temperature of 200°F – perfect for pulling/shredding.