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Pulled Spiced Scotch Beef Brisket with Vegetables

Name: Pulled Spiced Scotch Beef Brisket with Vegetables
Cuisine: Mexican
Ingredients: 1 kg Scotch Beef PGI brisket; A little olive oil (to brush over the rubbed beef); FOR THE RUB:; 2 tsp chilli flakes; 1 tbsp smoked paprika; 1 tsp coarse ground black pepper; 1 tsp salt flakes; 1 tsp dried oregano; FOR THE VEGETABLE BASE:; 1 tbsp olive oil; 2 onions, thickly sliced; 4 sweet peppers, deseeded and cut in quarters; 2 cloves garlic, thinly sliced; 400 g can chopped tomatoes; 400 ml beef or vegetable stock; 1 bay leaf; Taco shells or rice; Soured cream or Greek- style yogurt; FOR THE RELISH:; 2 ripe avocados, peeled and cut into small cubes; 2 tomatoes, finely diced; 1 small red onion, finely chopped; 1 large red chilli, deseeded and finely chopped; Juice of 1 lime; 1 tbsp olive oil; 2 tbsp coarsely chopped coriander leaf

Try our paprika, chilli and oregano spiced brisket with fresh vegetables. It’s one to please the crowd.

How to cook & Ingredients

20 minutes

4 hours

Serves 8

Ingredients

1 kg Scotch Beef PGI brisket

A little olive oil (to brush over the rubbed beef)

FOR THE RUB:

2 tsp chilli flakes

1 tbsp smoked paprika

1 tsp coarse ground black pepper

1 tsp salt flakes

1 tsp dried oregano

FOR THE VEGETABLE BASE:

1 tbsp olive oil

2 onions, thickly sliced

4 sweet peppers, deseeded and cut in quarters

2 cloves garlic, thinly sliced

400 g can chopped tomatoes

400 ml beef or vegetable stock

1 bay leaf

Taco shells or rice

Soured cream or Greek- style yogurt

FOR THE RELISH:

2 ripe avocados, peeled and cut into small cubes

2 tomatoes, finely diced

1 small red onion, finely chopped

1 large red chilli, deseeded and finely chopped

Juice of 1 lime

1 tbsp olive oil

2 tbsp coarsely chopped coriander leaf

Cooking Method

Score the brisket all over with a sharp knife, or ask the butcher to do it for you.

1
Pound together all the rub ingredients in a mortar and pestle then rub this mixture all over the beef. Set aside.

2
For the vegetable layer, fry the onions gently with the olive oil for about 5 minutes until softened but not brown. Add the rest of the prepared vegetables and stir all together for a couple of minutes, add the tomatoes, stock and the bay leaf and bring to the boil.

3
Brush the meat with the olive oil and brown over a high heat in a heavy-based pan, then sit it on top of the vegetables, cover with the lid, reduce the heat to its lowest setting and cook over a very gentle heat on the hob (or in the oven set at about 160°C) for 3 to 3 ½ hours.

4
Check on the liquid levels in the pan from time to time so that it doesn't boil dry.

5
Prepare the relish by mixing all the ingredients together in a bowl.

6
When the meat is ready you will be able to pull it apart into strands using two large forks.

7
Remove the meat from the pan, shred it as described and keep it warm while you check the seasoning of the vegetables, adding salt only if necessary, you shouldn't need more pepper. If there is too much liquid around the vegetables, boil a little more until the juices are syrupy.

8
Using either the tacos or some rice as the base, spoon on some of the soft vegetables, then some of the 'pulled' beef and top with avocado relish and soured cream or yogurt.

9

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Serving Suggestion

This pulled beef, accompanied by some sweet and spicy barbecue sauce makes a delicious meal-on-the-go when packed with tomato and gherkin slices into a warm ciabatta or brioche bun.

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Pulled Spiced Scotch Beef Brisket with Vegetables

Kcals 382

Protein 27.6g

Fat 26.3g

Carbs 10.5g

Sugar 8g

Salt 1.4g

*Nutritional data does not include tacos/rice or sour cream/yoghurt

Score the brisket all over with a sharp knife, or ask the butcher to do it for you.

Pound together all the rub ingredients in a mortar and pestle then rub this mixture all over the beef. Set aside.

For the vegetable layer, fry the onions gently with the olive oil for about 5 minutes until softened but not brown. Add the rest of the prepared vegetables and stir all together for a couple of minutes, add the tomatoes, stock and the bay leaf and bring to the boil.

Brush the meat with the olive oil and brown over a high heat in a heavy-based pan, then sit it on top of the vegetables, cover with the lid, reduce the heat to its lowest setting and cook over a very gentle heat on the hob (or in the oven set at about 160°C) for 3 to 3 ½ hours.

Check on the liquid levels in the pan from time to time so that it doesn't boil dry.

Prepare the relish by mixing all the ingredients together in a bowl.

When the meat is ready you will be able to pull it apart into strands using two large forks.

Remove the meat from the pan, shred it as described and keep it warm while you check the seasoning of the vegetables, adding salt only if necessary, you shouldn't need more pepper. If there is too much liquid around the vegetables, boil a little more until the juices are syrupy.

Using either the tacos or some rice as the base, spoon on some of the soft vegetables, then some of the 'pulled' beef and top with avocado relish and soured cream or yogurt.

Discover

Serving Suggestion

This pulled beef, accompanied by some sweet and spicy barbecue sauce makes a delicious meal-on-the-go when packed with tomato and gherkin slices into a warm ciabatta or brioche bun.

Find your Local Butcher

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