Chinese Pulled Brisket
- 1 kg beef brisket (not pickled)
- 125 g shiitake mushrooms
- 3 red onions, peeled & halved across the middle (for the meat to rest on)
- 4 plums, stones removed & sliced
- ½ inch piece of ginger, peeled & grated
- 3 garlic cloves, skins removed & minced
- 1 tbsp. groundnut 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
- 150 ml boiling water
- Chinese 5 spice
- black pepper, cracked
- sea salt or herbamare
- Juices from cooked brisket, strained, after cooking
- 1½ tbsp. agave nectar, honey or maple syrup
- avocado salsa
- shredded lettuce
- sour cream or coconut cream (if dairy free)
- Pre-heat the oven to 325°F, gas mark 3, 160°C (140°C fan-assisted).
- Place a large, non-stick frying pan over a medium heat, add the groundnut (or rapeseed) and sesame oils then, when hot, add the brisket and seal on all sides before removing to a warm plate. Season the meat all over with Chinese 5 Spice, black pepper and sea salt (or Herbamare) then set aside to rest.
- Return the frying pan (still containing any oil left from sealing the meat) to a low heat, then add the shiitake mushrooms and sauté for 5-10 minutes until soft. Add the minced garlic and plums then continue cooking for 5 minutes, before stirring in the ginger, vinegar, agave, tamari and tomato paste and continuing to cook for 2 minutes. Pour in the boiling water, season with salt and pepper and leave to simmer gently over a low heat.
- Take a large, 29cm casserole dish and place the halved red onions on the bottom (cut side facing down) then place the brisket on top before carefully pouring over the hot mushroom and plum liquid.
- Transfer the dish to the pre-heated oven and cook for 2 hours, turning the meat over and basting it every hour to keep it moist. After 2 hours, increase the oven temperature to 350°F, gas mark 4, 180°C (160°C fan-assisted), and continue to cook the beef for a final hour, basting and turning the meat over after 40 minutes, then leaving the lid off for the final 20 minutes. Remove the dish from the oven, carefully lift the meat out and set aside on a board or warm plate, cover in foil and leave to rest.
- Strain the cooking liquid through a fine sieve into a saucepan, then stir in 1½ tbsps. of agave nectar, honey or maple syrup then place the pan over a medium/high heat and reduce the sauce until it’s thick and syrupy, stirring regularly.
- When ready to serve, take two forks and use them to gently shred the meat then drizzle over the sauce and serve with your choice of accompaniments and garnishes.
- Enjoy x
- When making this recipe, I’d LOVE to see how you get on so either send me a photo to firstname.lastname@example.org or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood