Guy Fawkes Night Hereford Beef Recipes

Hereford Pulled Beef Brisket

This brisket joint is cooked very slowly in a low oven, tomatoes, barbecue sauce, honey, Worcestershire sauce, stock and smoked paprika.  The tender meat is ‘pulled’, before it is shredded to serve. We have served it in a baguette with our homemade cucumber and onion pickle or with creamy mash and the sauce.

Serves: 8

Cooking Time: 3 hours 30 minutes

Ingredients

  • 1.3kg/3lb lean brisket joint
  • Salt and freshly milled black pepper
  • 30ml/2tbsp rapeseed or olive oil
  • 2 medium onions, peeled and chopped
  • 2 garlic cloves, peeled and crushed
  • 1 x 400g can chopped tomatoes
  • 100ml/3½fl oz prepared barbecue sauce
  • 30ml/2tbsp runny honey
  • 60ml/4tbsp Worcestershire sauce
  • 300ml/½pint good, hot beef stock
  • 10ml/2tsp smoked paprika powder
  • Baguettes or bread rolls, to serve

Method

  • Preheat the oven to Gas mark 2, 160°C, 300°F.
  • Heat half the oil in a large non-stick frying pan.
  • Place the joint on a chopping board and season with salt and pepper all over. Brown the joint on all sides and transfer to a large ovenproof dish.
  • Add the remaining oil and cook the onion and garlic for 2-3 minutes until soft.  Transfer to the casserole dish with the joint.
  • Add the tomatoes, barbecue sauce, honey, Worcestershire sauce, stock and paprika.  Bring to the boil, cover and slow roast in the oven for 3-3½hours until the beef is tender.
  • Transfer the beef to a clean chopping board and `pull’ the cooked beef apart by securing the joint with a fork and shredding the meat with another fork.
  • Pile the pulled brisket in baguettes or rolls, spoon over the sauce and serve with cucumber and onion relish.