Chinese Pulled Brisket
I love making this easy to prepare, slow-cooked dish for when I have a group of friends or family popping over and I want to spend time my time with them and not at the stove. It’s delicious served with rice, but it’s also great served in a bun, lettuce leaves or, my personal favourite, in tacos!
- 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 email@example.com or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood
LISA’S TIP- A really fun way of serving this dish is to take the shredded meat straight to the table on a large chopping board or serving platter, then let your guests help themselves to their choice of tacos, buns, lettuce leaves and other accompaniments – people (especially children) love coming up with their own unique combinations! If you are fortunate enough to have any leftovers they make great taco salads, or fillings for enchiladas and sandwiches.