Nothing beats friends popping over for pulled slow cooked meat. You can serve either in a bun, tacos or lettuce leaves!
1kg beef brisket (not pickled)
125g shiitake mushrooms
3 red onions, sliced in half (for the meat to rest on, just cut through the middle of the onion, so you have two halves)
4 plums, (destoned) sliced
½ inch ginger, grated
3 garlic cloves, minced
1 tbsp. ground nut or rapeseed oil
1 tbsp. sesame oil
1 tbsp. vinegar
4 tbsp. agave nectar, honey or maple syrup
2 tbsp. tamari soy sauce (gluten-free)
1 tbsp. tomato puree
150ml boiling water
Chinese 5 spice
black pepper, cracked
sea salt or herbamare
Gravy from cooked brisket, strained, after cooing
1½ tbsp. agave nectar, honey or maple syrup
sour cream or coconut cream (if dairy free)
Preparation time – 30 mins, cooking time – 4 hours
Pre-heat the oven to 325°F, gas mark 3, 160°C (140°C fan-assisted).
In a large non-stick frying pan add the ground peanut and sesame oil. Seal the meat in a frying pan until browned on both sides, then remove from the frying pan and let it rest on a plate. Season both sides with Chinese 5 spice, black pepper and sea salt or herbamare.
Place the frying pan (using the oil that was previously in the pan) back on a low heat adding the shiitake mushrooms. Sauté the mushrooms until soft, then add the minced garlic together with the plums continue cooking for 5 minutes, then add the grated ginger and continuing stirring. Add the vinegar, agave, tamari and tomato paste, stir until thoroughly incorporated, then pour in the boiling water and season with salt and pepper.
In a large 29cm casserole dish place the red onions on the base of the dish, then place the brisket on top of the red onions.
Pour the sauce over the brisket and place in the pre-heated oven covered for 3 hours, turn the meat over every hour and baste with the juices.
For the last hour increase the oven to 350°F, gas mark 4, 180°C (160°C fan-assisted), baste the meat with the juices after 40 minutes, turn the meat over, baste and cook uncovered for the last 20 minutes.
Remove from the oven, lift the meat out and leave to rest on a board. Strain the gravy through a fine sieve into a saucepan, add 1½ tbsps. of agave nectar, honey or maple syrup and reduce the sauce until thick and syrupy.
When ready to serve break apart lightly with two forks then drizzle over the sauce and serve in buns, lettuce leaves or tacos with avocado salsa!
LISA’S TIP- I love to serve this dish shredded up on a large chopping board, you can either fill the pulled brisket in buns, tacos or lettuce leaves. It’s delicious also with guacamole, and sour cream or coconut cream if dairy free. This dish is perfect in every way. Leftovers make great taco salads or enchiladas if you happen to have any left!