Tom Kerridge Pulled Beef, with homemade Bread rolls, and fresh ‘slaw
Pulled pork is so “in” at the moment. And I’m not all that mad on it. It can be very dry and taste a little like old stew. This is a not-dry, very tasty version that I found in my recent Tom Kerridege book purchase.
I serve this in some milk dough bread, the recipe for which you can find deep within this french toast post (now I want to cook French Toast).
Pulled Beef Brisket with BBQ sauce in milk dough buns
For the beef brisket
2 tablespoons of coriander seeds
2 tablespoons of cumin seeds
1 tablespoon of black pepper corns
1 tablespoon of dark muscovado sugar
1 tablesppon of smoked paprika
1 teaspoon of cayenne pepper
2kg whole piece of beef (I used a piece of round beef, but brisket is best if you can get it)
400ml beef or chicken stock
For the barbecue sauce
250ml red wine vinegar
75g of dark muscovado sugar
75ml coca cola
250ml tomato ketchup
A Splash of Worcestershire sauce
200ml cooking juices from the beef brisket (see above) or beef gravy
For the brisket, put the coriander seeds, cumin seeds, mustard seeds and peppercorns in a frying pan and toast over a medium heat for a few minutes, taking care not to burn them. Allow to cool.
Once cooled, add the spices to a pestle and mortar and crush to a powder. Add the sugar, smoked paprika and cayenne pepper and mix together.
Score the beef with a sharp knife and rub the spice mix all over the joint, inside and out. Cover with cling film and place in the fridge overnight.
The next day, preheat the oven to 160oC. Place the brisket on a wire rack inside a roasting tray and pour the beef stock around the outside. Cover the whole tray with aluminium foil to prevent any moisture escaping. Place in the oven to cook slowly for 4-6 hours, occasionally checking that the liquid hasn’t evaporated. Add some water if it looks low.
After 4-6 hours the beef should be soft and tender. Remove from the oven and leave to rest in the aluminium foil for 25 minutes. Reserve any cooking juices.
For the barbecue sauce, put a large pan over a high heat and add the vinegar. Bring to the boil, then turn down the heat and slowly reduce the volume of liquid by half. Add the sugar, bourbon, cola, ketchup and juices and Worcestershire sauce. Skim off the fat from the surface of the beef brisket cooking juices and add the remaining juices to the pan. Bring back to the boil, then turn the heat down and simmer very slowly for 15-20 minutes.
Meanwhile, remove the brisket from the rack and pull the meat apart using a fork. Add the shredded brisket to the simmering sauce along with any juices left in the roasting tray. Bring back to a very low simmer and cook for a further 10-15 minutes. Turn the heat off and put the pan to one side.
Serve the beef together with the milk buns and some homemade coleslaw to make the ultimate sandwich. What ever about the breadrolls which require some patience and planning. Coleslaw is a breeze.
I do admit to using my mixer to shred everything, but I make the mayonnaise by hand. Sadly it’s very satisfying!