INGREDIENTS
1.5 tbsp veg oil
salt and pepper salt and pepper
0.75 kg rolled beef brisket0.75 kg rolled beef brisket
1 large red onion - peeled and sliced1 large red onion - peeled and sliced
1.5 tsp smoked paprika1.5 tsp smoked paprika
1/2 tsp cinnamon1/2 tsp cinnamon
1/4 tsp cayenne1/4 tsp cayenne
2 tbsp. dark brown sugar2 tbsp. dark brown sugar
1 tbsp. honey1 tbsp. honey
1 tbsp. water1 tbsp. water
3 cloves garlic - peeled and crushed3 cloves garlic - peeled and crushed
1 x 400ml tin of chopped tomatoes1 x 400ml tin of chopped tomatoes
540 ml hot beef stock - water with three stock cubes is fine540 ml hot beef stock - water with three stock cubes is fine
1 tbsp Worcestershire sauce1 tbsp Worcestershire sauce
1 tbsp dark soy sauce1 tbsp dark soy sauce
1 tbsp brown sauce/HP Sauce - you could use A1 Steak sauce if you can't get HP1 tbsp brown sauce/HP Sauce - you could use A1 Steak sauce if you can't get HP
1 tbsp light brown sugar1 tbsp light brown sugar
Serve with (optional):
Sweet chilli jamSweet chilli jam
1 tsp chilli flakes1 tsp chilli flakes
INSTRUCTIONS
Heat oven to 140C/275F.
Heat oil in a large casserole pan on high heat. Season the brisket with salt and pepper, place in the pan and then brown on all sides. Take the brisket out of the pan and place on a plate.
Turn the heat down to low, place the sliced onion in, season with salt and pepper and gently cook for 5 minutes, stirring regularly until they've softened.
Whilst the onions are cooking, mix the paprika, cinnamon, cayenne, dark brown sugar, honey and water in a small bowl. Spread half of it over the brisket.
Add the garlic to the onions and give a stir. Allow to cook for 30 seconds, then add the tinned tomatoes, stock, Worcestershire sauce, soy sauce and brown sauce. Bring to the boil and then place the marinated brisket on top. Place a lid on the pan and place in the oven for 3 hours (check it occasionally. If it starts to look too dry, add in a splash of water).
After three hours, take out of the oven and give everything a little stir.
Spread the rest of the marinade on the brisket, sprinkle with the light brown sugar and a pinch of salt and pepper. Turn up the oven to 200C/400F and cook uncovered for 20-30 minutes until the brisket is dark and sticky looking. Take out of the oven, sprinkle with a few chilli flakes, then leave to cool a little. Shred the meat in the sauce using two forks.
Serve with rice, potatoes or salad and sweet chilli jam if you like.