How to Make Tom Kerridge's Pulled Beef Brisket Buns?

 

Ingredients

1kg whole piece of beef brisket, good fat content needed for this

200ml beef stock

1 tbsp coriander seeds

1 tbsp cumin seeds

¾ tbsp yellow mustard seeds

½ tbsp black peppercorns

1 tbsp dark muscovado sugar

1 heaped tsp smoked paprika

½ tsp cayenne pepper

FOR THE BARBECUE SAUCE

125ml cabernet sauvignon vinegar

40g soft dark brown sugar

125ml tomato ketchup

100ml ready-made beef gravy

50ml black treacle

40ml bourbon

40ml Coca-Cola

Good Splash of Worcestershire sauce

FOR THE COLESLAW

2 red onions

1 Spanish onion

10 radish, thinly sliced

¼ white cabbage, tough core removed

1 bunch spring onions, finely sliced

4 tbsp chives, finely chopped

80g mayonnaise

1 tbsp English mustard

1 tsp cracked black pepper

To Serve

mini soft white rolls

Method

> Preheat the oven to 190°C/Gas Mark 5. Put the coriander, cumin and mustard seeds, and the peppercorns, into an ovenproof frying pan and bake until toasted and fragrant. This should take 5 minutes or so. Remove from the oven or pan, tip them onto a plate and cool, then crush into a fine powder with a pestle and mortar. 

> Add the sugar, paprika and cayenne and mix. Rub this mixture all over the brisket and place in a plastic container. Scatter over any remaining spice mixture cover with a lid or cling film. Refrigerate overnight.

> The next day, preheat the BBQ to 110c. Pour the beef stock into a lined roasting tin, put the brisket on top and then cover tightly with tin foil. Cook for 6-8 hours, checking from time to time that the beef stock hasn’t evaporated. 

> If it looks a little low, add some water. The beef should be very tender. Remove from the oven and leave to rest with the tin foil on for 30 minutes.

> To make the barbecue sauce, pour the vinegar and sugar into a saucepan and bring to the boil. Turn the heat down and slowly reduce the mixture by half. Add the ketchup, gravy, bourbon, treacle, and Coca-Cola and bring back to the boil. Turn the heat down and simmer very slowly for 15 minutes. While this is happening, remove the brisket from the tray and, with a fork, break up all the meat into flakes. Add the meat to the simmering pot, along with any juices left in the roasting tin. Season with a good splash of Worcester sauce. 

> To make the coleslaw, slice the red onions, Spanish onion, radish, and white cabbage very thinly and place in a large mixing bowl. Add the spring onions and chives. Mix in the mayonnaise, mustard, herbs, and black pepper until well combined. 

> Remove the foil from the brisket and begin to pull the meat apart with 2 forks. Add the BBQ sauce and mix well. 

 

Serve the pulled beef and coleslaw with some soft white rolls and some dill pickles and extra American mustard.