Slow cooked pulled beef brisket
Prep time: 10 minutes
Cooking time: 6-8 hours
of which sugars: 20.2g
• 700g lean beef brisket joint
• 440ml stout beer
• 70g muscovado brown sugar
• Freshly ground black pepper
Pre-heat a slow cooker
Remove any binding/string from the brisket and sear in a hot pan until dark all the way around, then add the stout and bring quickly to the boil and boil for 1 minute.
Transfer the beef and the liquid to the slow cooker, add the brown sugar (stirring into the liquid) and season with some freshly ground black pepper. Slow cook for 6-8 hours until tender.
Remove any excess liquid and place in a saucepan and boil until reduce to a thick sauce. Pour the sauce over the brisket, then with two forks gently shred the beef ensuring it is mixed with the sauce.
I love this served in stotties with my quick pickled red onion, but just as perfect with pasta or mashed potatoes and veg!