In Dinner, Recipes

Chinese Pulled Brisket

Chinese Pulled Brisket
Print Recipe
Nothing beats friends popping over for pulled slow cooked meat. You can serve either in a bun, tacos or lettuce leaves!
Servings Prep Time
6-8People 30Minutes
Cook Time
4Hours
Servings Prep Time
6-8People 30Minutes
Cook Time
4Hours
Ingredients
Instructions
  1. 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.
  2. 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.
  3. Pour the sauce over the brisket and place in the pre-heated oven for 3 hours, turn the meat over every hour and baste with the juices.
  4. 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.
  5. 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.
  6. 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!
Recipe Notes

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!

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