Sweet chilli pulled beef with mixed leaves
I’m really loving our guest blogger recipes – it’s always exciting to see how creative fellow foodies can get with great quality meat (hint: the possibilities are endless). So this week, it’s a delicious recipe created especially for us by the wonderful Cathy from Little Paper Swans.
Cathy is a new mum, lifestyle blogger and photographer who lives by the sea, and that sounds dreamy enough in itself. And then there’s more – when you read Cathy’s blog, she pulls you into her wonderful world, layer by layer, giving you a glimpse into what it’s like being a new mum (a mum to the smiliest little human I’ve seen in a while!), and all the things that make her tick, from beautiful design to scrumptious food and delightful cakes. Oh, and do check out her recent Christmas gingerbread truffles recipe – it’s a great idea for those festive office bake sales!
Onto meatier topics though – Cathy’s special recipe features pulled Scotch Beef, more specifically brisket, so straight away it’s a winner. It sounds very simple to make, and great for a chilled-out get-together with friends, don’t you think? So here it is – Cathy’s recipe for sweet chilli pulled beef with mixed leaves in a brioche bun.
Serves 4, with leftovers
- Scotch Beef brisket roasting joint
- 2 tbsp vegetable oil
- 2 tsp garlic salt
- 1 tbsp cumin
- 1 tbsp chilli powder
- 1 tbsp paprika
- 400ml beef stock
- Mixed leaf salad
- 8 brioche buns
- Sweet chilli sauce
Preheat the oven to 160ºC/Gas 3. In a small bowl combine the garlic salt, cumin, chilli powder and paprika. Add the oil and stir. Score the beef gently with a sharp knife and rub in the spice mix, taking care to cover the whole of the beef.
Place the beef on a wire rack in a roasting tray and pour the beef stock into the roasting tray. Place in the oven for 4-6 hours, until the beef is beautifully tender and ready for pulling. During cooking, check the stock has not evaporated, adding more water if it has.
Once cooked, take the beef out of the oven and leave to rest for 25 minutes. Once rested, take two forks and pull the meat apart.
To assemble the sandwich, toast the inside of the brioche bun, until lightly golden. Place a good handful of mixed leaves onto the bun and then place the beef on top. Drizzle as much sweet chilli sauce over the beef as you like (you could always use BBQ too). Place the other half of the bun on top and serve.