Ingredients
- 1 carrot
- 2 sticks celery
- 1 small onion
- 3 tablespoons smoked paprika
- 1 tablespoon each salt and cracked black pepper
- 1kg/2.2lbs beef brisket
- Oil
- 1 bottle stout, I use White Hag Brewery Chocolate Stout
- 1 tin chopped tomatoes
- 1 tablespoon molasses
- 4 cloves garlic, crushed
- 3 tablespoons sugar
- 20ml Worcestershire sauce
- 500ml beef stock
- 4 tablespoons barbecue sauce
For the sriracha slaw:
- ½ head white or red cabbage
- 1 small carrot
- 2 scallions
- 1 handful coriander
- 1 pinch chilli flakes
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons sriracha
- ½ lime, juice only
- 1 pinch salt and pepper
Directions
- To make the slaw, shred the cabbage, carrot and scallion. Mix all the ingredients together and set in the fridge for at least 30 minutes before serving.
- To make the brisket, wash and chop carrots, celery and onion into chunks. Rub the brisket with the paprika, salt and pepper.
- Heat a splash of oil in a large frying pan and sear the brisket until browned on both sides. Place the brisket and all the other ingredients in a slow cooker at 150ºC. Alternatively, place in a baking dish and wrap well in parchment and tinfoil and place in the oven at 150ºC/gas mark 2. Cook for three hours.
- Remove the brisket and shred with two forks, mixing in the cooking liquid.
- Prepare the buns by lightly toasting, and place all the ingredients in bowls so that family or friends can make up their own bun.
- I suggest placing mounds of the beef brisket into individual portions on a baking tray, placing the cheese on top and popping under the grill so that it melts right into the beef.
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Tips
The brisket takes a while to cook, but once you pop it in the slow cooker, you can forget about it until it’s ready, then it’s simply assembly time"- Ethna Reynolds
For a lower carb version, the brisket and slaw are delicious served in lettuce cups.
