Recipe: Slow cooked pulled brisket

Sluggish cooked to perfection, this recipe is Scotch Beef PGI with a Tex-Mex twist.

Combining an assortment of spicy flavours, the dish is right for many who like a little bit of spice with their meal.

It does take a couple of hours to cook dinner – round 4 to be precise – and does require looking the trusty gradual cooker. However, when you’ve received this sorted, you’ll quickly see the wait is totally value it.

For a simple accompaniment, combine stir fried spring onions and garlic along with rice and cooked kidney beans, garnished with a wedge of contemporary lime.

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Tex-Mex pulled Scotch Beef PGI

Serves 4

Elements

• 1kg boned and rolled Scotch Beef PGI brisket
• 2 tbsp Scottish rapeseed oil
• 5 tsp Tex-Mex seasoning (see separate components and technique)
• Giant crimson pepper, deseeded and roughly chopped
• Giant yellow pepper, deseeded and roughly chopped
• Giant orange pepper, deseeded and roughly chopped
• Giant onion, peeled and sliced
• 500g garlic and herb flavoured passata
• 1 tbsp clear honey
• Pinch sea salt

For the seasoning:

• 1 tsp dried chilli flakes
• 1 tsp floor cumin
• 1 tsp floor coriander
• 1 tsp smoked paprika
• 1 tsp garlic powder or granules
• Or 5 tsp ready-made fajita or taco seasoning combine

Methodology

1. Wash and pat dry the meat. Lower the joint in half. Season the items then rub with the Tex-Mex seasoning throughout. Depart to face for 20 minutes at room temperature earlier than cooking.
2. Preheat the gradual cooker to excessive. Warmth the oil in a big frying pan and brown the meat for about 5 minutes, turning to brown throughout.
3. Take away the meat and put aside. Reheat the pan juices and gently fry the peppers and onion for 5 minutes, stirring, till very calmly browned.
4. Put the greens within the gradual cooker and push the meat items into them. Cowl with the lid.
5. Pour the passata into the frying pan, add the honey and warmth till simply starting to boil. Rigorously pour over the meat and greens.
6. Cowl the gradual cooker high with a layer of foil after which place the lid on high. Prepare dinner on excessive for 4 hours (or low for eight hours) till very tender.
7. Take away the meat and placed on a plate. Cowl loosely with foil and depart to face for 10 minutes.
8. Take away the greens, reserving the cooking juices. Cowl and hold heat.
   Skim away any fats from the passata and pour right into a saucepan. Carry to the boil and simmer for about 5 minutes till diminished down and thickened. Cowl and hold heat.
9. Utilizing two forks, pull the meat aside, discarding the butcher’s string and fats and shred into bite-sized items.
10. Pile into heat serving bowls together with the greens and serve with the passata sauce.

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