Pulled Brisket

This slow-cooked brisket is a flavour-first base for your next pie, taco, or pasta night. Braised low and slow with onion, garlic, tomato and warming spices, it shreds like a dream and adapts to whatever dish you’re craving.

Cook once, serve three delicious ways.

Serves 6–8 
SLOW-COOK 
Preparation: 20 minutes 
Cooking: 4-5 hours

SHOP THE RECIPE

Pulled Brisket:

Ingredients:

  • Woolworths Bulk Beef Brisket (sliced) 1 kg
  • olive oil 2 T
  • onions 2, quartered
  • whole garlic 1, halved
  • bay leaves 2
  • whole black peppercorns 1 t
  • fennel seeds 1 t
  • chilli flakes ½ t (optional)
  • beef stock 4 cup
  • chopped tomatoes 1 x 400 g tin
  • salt and pepper to taste

Cooking instructions:

  1. Preheat the oven to 150°C.
  2. In a large ovenproof pot, heat oil. Sear the brisket and remove from the pot before sautéing the onions until soft, then add garlic, bay leaves, peppercorns, fennel seeds and chilli flakes. Cook for 2–3 minutes.
  3. Pour in stock and tomatoes. Season.
  4. Cover and braise in oven for 4-5 hours, or until fork-tender.
  5. Remove bay leaves and whole spices if desired. Shred meat and return to sauce.
     

Pulled Brisket Pie:

Ingredients:

  • 1 batch pulled brisket (above) 
  • ready-rolled puff pastry 1 sheet
  • 1 egg, beaten

Cooking instructions:

  1. Preheat the oven to 200°C.
  2. Spoon pulled brisket into individual ramekins or a baking dish.
  3. Cover with puff pastry, trim edges and crimp with a fork. Cut a small steam hole in the centre.
  4. Brush with egg wash and bake for 20–25 minutes or until puffed and golden.
  5. Serve warm with a crisp green salad or peas and mash.