Slow Braised Smoky Beef Brisket

Slow braised smoky beef brisket

As eating experiences go, a smoky brisket served in soft tacos, or a bun with a side of coleslaw is one of the best things to enjoy in the outdoors, it is no wonder they are so popular at festivals and as street food. This dish shouldn’t just be the preserve of professional barbecue masters who might cook it with care over coals for 12 hours, indeed it can be re-created at home with great success. The smoked paprika, chipotle and Lapsang Souchong in this recipe will add the distinct smokiness and complex flavours you are looking for, in less than half the time!

This dish is incredibly versatile, and can be served two ways – as pulled beef in a wrap with Chipotle slaw and fresh Coriander, or if you prefer something more traditional, carved with the sauce as gravy, with jackets or mash and greens instead of the coleslaw (see the variation below)

Serves 4-6

Preparation time – 30 minutes

Cooking time – 3 hours

Used in this recipe

Brisket Roasting Joint

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Ingredients

1kg Dorset Meat Company Beef Brisket
1 tsp dark muscovado sugar
2 tbsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
Salt and pepper

For the sauce

1 dried Chipotle chilli, or 2 x tsp Chipotle paste
1 onion, sliced
1 carrot, grated
2 garlic cloves, grated
2 smoked garlic cloves, thinly sliced
Coriander stems, thinly sliced (from the Coriander used for the slaw)
2 bay leaves
1 star anise
50g smoked chorizo
600ml good quality beef stock
3 tbsp plain flour
300ml strong brewed cup of Lapsang Souchong tea (optional)

For the Chipotle coleslaw

½ a red cabbage, stem removed and thinly sliced
½ a white or pointed cabbage, stem removed and thinly sliced  1 red onion, thinly sliced
1 carrot, grated
3 tbsp mayonnaise
1 tsp Chipotle paste
Juice of 2 limes
100g chopped fresh coriander

Tortillas, floury buns, or jacket potatoes and greens to serve

Method

Mix together the dry spices and rub all over the brisket. Allow to marinade for at least one hour possibly more, preferably overnight. If you are planning to pull the beef, then remove the string to allow the meat to relax and the marinade to penetrate further.
Heat your oven to 140
Heat the oil in a pan, and place the brisket in to brown gently on all sides, using a large carving fork to turn and hold. Now remove the beef, and rest on a plate. Roll it in the flour.
Quarter then finely slice the chorizo into cubes, then fry in the pan. Add the onion, carrot, garlic and star anise, and sweat gently until softened and turning golden. Add the coriander stems, sliced from the end of the bunch. Remove the star anise at this point as the flavour will have been absorbed by the onions.
Add the chipotle, tea, and stock to the casserole pot. Bring to a simmer, then add the softened vegetables and brisket. Tuck the bay leaves down the side. The liquid should come about 2/3 of the way up the side of the beef. Place the lid on and transfer to the oven for 3 hours. Keep checking regularly to ensure the casserole doesn’t dry out, and turn the beef regularly. Once the three hours are up, check to see if the brisket is beginning to break up, if not then leave for half an hour longer.
Whilst the brisket is cooking, prepare your chipotle slaw. Finely slice the cabbage and onion, grate the carrot, and mix together. Mix the mayonnaise, chipotle paste and lime juice in a bowl. Once mixed, stir well in to the cabbage mix, along with the Coriander.
When the beef is done, remove from the oven, and rest. Reduce the sauce to a nice thick and sticky consistency, so that when it is combined back with the pulled beef, it will coat it evenly. Once the beef is cool, break up and shred the brisket along the fibres, then mix in with the sauce.
Serve in a rolled flat bread, bread roll or tortilla with the slaw on the side.
For the traditional variation, when the beef has rested, reduce the sauce, and then carve the beef across the grain, and serve with the sauce, potatoes, and greens.