g A tin Country Range Chopped Tomatoes in Tomato Juice
g Country Range Barbecue Sauce
ml Country Range White Wine Vinegar
g Country Range Smoked Paprika
ml Olive oil
g Finely chopped onion
g Garlic cloves
g Demerara sugar
g Chopped coriander
Method
1
Step 1
For the Beef Brisket: Preheat the oven to 130°C (or alternatively cook overnight at 98°C for 12 hours).
2
Step 2
Heat half the oil in a large non-stick frying pan.
3
Step 3
Place the brisket on a chopping board and season with salt and pepper all over.
4
Step 4
Brown the brisket on all sides in the frying pan then transfer to a deep ovenproof dish.
5
Step 5
Add the remaining oil and cook the onion and garlic for 2-3 minutes until soft, then transfer to the dish with the brisket.
6
Step 6
Add the barbecue sauce, honey, stock, thyme and paprika and bring to the boil, cover and slow roast in the oven for 4-5 hours until the beef is tender.
7
Step 7
Leave to cool slightly then transfer the beef to a clean chopping board and ‘pull’ the cooked beef apart with a fork.
8
Step 8
Transfer to a bowl and add some of the cooking liquid (sieved) to the beef to keep it moist.
9
Step 9
For the Smoky BBQ Beans: Heat the oil in a saucepan and gently sweat the onions and garlic until soft. Then add the smoked paprika and stir for a few minutes.
10
Step 10
Add the sugar and allow to caramelise in the pan then deglaze with the wine vinegar.
11
Step 11
Add the chopped tomatoes, barbecue sauce and drained kidney beans to the pan and simmer gently for approximately 30 minutes.
12
Step 12
Add the pulled brisket, finally add the fresh chopped coriander and mix thoroughly.
Ingredients
1000 g Beef brisket
70 ml Country Range Barbecue Sauce
60 g Country Range Pure Clear Honey
10 g Country Range Smoked Paprika
50 ml Cooking oil
150 g Chopped onions
10 g Garlic cloves
200 ml Beef bouillon
5 g Fresh thyme
Salt & pepper
2500 g A tin Country Range Red Kidney
Beans In Water
2500 g A tin Country Range Chopped Tomatoes in Tomato Juice