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A barbecue pulled brisket roll sat on a plate with corn on the cob, wedges and coleslaw

Barbecue Pulled Brisket

A delicious dish you can prep first thing and then go about your day. I make mine in my multicooker using the sear and slow-cooker settings but this recipe can easily be adapted to oven cooking. See notes at the end of the recipe.
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Prep Time 20 minutes
Cook Time 6 hours 30 minutes
Servings 4

Ingredients
  

  • 2 tbsp sunflower oil
  • 1 kg beef brisket
  • 2 onions (sliced)
  • 1½ tbsp ground cumin
  • 1 tbsp paprika
  • 1 tbsp mustard powder
  • 1 tbsp garlic granules
  • 30 g soft brown sugar
  • 100 ml red wine vinegar
  • 100 ml tomato ketchup
  • 500 ml beef stock

Instructions
 

  • Remove any butcher's string from your brisket, unroll and season all over with salt and pepper.
  • Using the sear function on your multi-cooker, add 1 tbsp of the sunflower oil and sear your brisket until it's browned all over.
  • Remove the meat and set aside on a plate. Add the remaining oil and cook the onions for around 5 minutes until softened.
  • Add your powdered ingredients to the pan and stir to cover the onions.
  • Stir in the sugar and add the vinegar, allowing it to bubble for a couple of minutes before adding the ketchup followed by the beef stock.
  • Return the beef to the pan and set to slow cook for up to 6 hours. After 4 hours, check on the meat periodically until it's falling apart.
  • When the meat is ready, remove it from the pan. Set the multi-cooker to sear and reduce the cooking liquid until you have a sauce-like consistency. Whilst the sauce is boiling, pull the brisket apart with a set of tongs or two forks in a bowl.
  • When the liquid is reduced, return the meat to the pan and mix to cover it in the sticky barbecue sauce.
  • Serve in soft rolls with seasoned wedges, coleslaw and corn on the cob.

Notes

In order to adapt this recipe for the oven, pre-heat the oven to 130° and sear the meat in a large oven-proof casserole dish. Follow the recipe steps and place in the oven (with a layer of foil under the lid of the casserole to create a tight seal) for 4-6 hours.
When the meat is falling apart, set aside and reduce the sauce on the stovetop until thickened to a sauce-like consistency.