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Caramelized Pulled Beef Brisket in a Rich Spicy Sauce

Caramelized Pulled Beef Brisket in a Rich Spicy Sauce

Sugar glazed pulled beef brisket in a rich, tangy sauce with a hint of spice.
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Prep Time 20 minutes
Cook Time 3 hours 45 minutes
Total Time 4 hours 5 minutes
Course Dinner
Cuisine American, British
Servings 4 people
Calories 501 kcal

Equipment

  • large casserole pan

Ingredients
  

  • 1.5 tablespoon veg oil
  • salt and pepper
  • 0.75 kg rolled beef brisket
  • 1 large red onion peeled and sliced
  • 1.5 teaspoon smoked paprika
  • 0.5 teaspoon cinnamon
  • 0.25 teaspoon cayenne
  • 2 tablespoon dark brown sugar
  • 1 tablespoon honey
  • 1 tablespoon water
  • 3 cloves garlic peeled and crushed
  • 1 tin chopped tomatoes 400ml (14 oz)
  • 540 ml hot beef stock (water with three stock cubes is fine)
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon brown sauce/HP Sauce A1 Steak sauce can be used if HP is unavailable
  • 1 tablespoon light brown sugar

Serve with (optional)

  • 1 teaspoon chilli flakes
  • sweet chilli jam

Instructions
 

  • Heat oven to 140C/275F (fan).
  • Heat oil in a large casserole pan on a high heat. Season the brisket with salt and pepper, place in the pan and then brown on all sides. Take the brisket out of the pan and place on a plate.
  • Turn the heat down to low, place the sliced onion in, season with salt and pepper and gently cook for 5 minutes, stirring regularly until they've softened.
  • Whilst the onions are cooking, mix the paprika, cinnamon, cayenne, dark brown sugar, honey and water in a small bowl. Spread half of it over the brisket.
  • Add the garlic to the onions and give a stir. Allow to cook for 30 seconds, then add the tinned tomatoes, stock, Worcestershire sauce, soy sauce and brown sauce. Bring to the boil and then place the marinated brisket on top. Place a lid on the pan and place in the oven for 3 hours.
  • After three hours, take it out of the oven and give everything a little stir.
  • Spread the rest of the marinade on the brisket, sprinkle with the light brown sugar and a pinch of salt and pepper. Turn up the oven to 200C/400F (fan) and cook uncovered for 20-30 minutes until the brisket is dark and sticky looking.
  • Take out of the oven, sprinkle with a few chilli flakes, then leave to cool a little. Shred the meat in the sauce using two forks.
  • Serve with rice, potatoes or salad and sweet chilli jam if you like.

Notes

Can I make the beef brisket gluten free? Yes - replace the stock with bouillon and the soy sauce with tamari. Worcestershire sauce and HP/Brown sauce is often gluten free, but it's best to check the specific one you use. Can I make the beef brisket in the slow cooker/crockpot? Yes, sear the meat, then add the sauce ingredients, and cook on low for 7-8 hours, checking occasionally. It will need a blast under the grill/broiler for the final step when the marinade has been applied. Can I freeze the beef brisket? Yes, shred the beef and mix with the sauce, then cool, cover and freeze in portions. Defrost in the refrigerator overnight until completely defrosted, then heat through thoroughly before serving (reheat in the oven at 170C/325F for 20-30 minutes until piping hot throughout).

Nutrition

Serving: 368gCalories: 501kcalCarbohydrates: 22.9gProtein: 59.4gFat: 17.6gSaturated Fat: 5.5gCholesterol: 168mgSodium: 428mgFiber: 2.6gSugar: 17.5g
Keyword Beef, brisket, pulled beef, slow cooked, spicy
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