A slow-cooked treat to break up the week.
- 2 tbsp. Oil
- 2kg beef brisket
- 3 onions, chopped
- 500ml Irish cider
- 500ml beef stock
- 250ml smoky barbecue sauce
- 50g brown sugar, optional
- 1tbsp. Worcestershire sauce
- 3tbsp. Tomato puree
- 1tsp rosemary
- 1 bulb garlic, halved
- 1 tbsp corn flour
- 6 – 8 brioche buns
- Salad leaves to serve
- Preheat oven to 150°C
- Over high heat, preheat a casserole dish. Drizzle some oil on the brisket and season with salt and pepper. Sear the brisket in the casserole dish for 5 minutes until coloured on both sides.
- Remove from the casserole dish for a minute, the add the onion and sear for a further 3-4 minutes until well coloured.
- Add the brisket back in the saucepan and drizzle over the cider and stock. Stir in the barbecue sauce, brown sugar tomato puree, Worcestershire sauce, herbs. Add the garlic bulb too.
- Season well with salt and pepper and place a lid to cover.
- Bring to the boil and transfer the casserole in the oven. Braise in the oven for 1.3 - 2 hours or until the meat is tender enough to shred when pulled with two forks.
- Once cooked, remove from the heat and pull to shred on a board. Place the casserole on the hob and check the thickness of the sauce. If it's too runny, combine on the side a tablespoon of corn flour with some cold water and whisk it in the casserole dish to help thicken the sauce.
- Spoon some sauce with the shredded beef and serve immediately with some buns and salad leaves.