Shredded Beef in Barbecue Sauce
By á-25243
A good barbecue sauce adds flavor and moisture to the meat. This one features tangy tomato spiked with vinegar, orange juice, and cloves to add a spicy-sweet twist to a classic sauce.
The Slow Cook Book By Heather Whinney
Ingredients
- 1 tbsp olive oil
- 2 1/2 lb (1.1kg) beef brisket
- FOR THE BARBECUE SAUCE
- 1 onion, very finely chopped
- 3 garlic cloves, finely chopped
- 1 red chile, seeded and finely chopped
- 1 tbsp tomato paste
- 1/2 cup white wine vinegar
- juice of 1 orange
- pinch of ground cloves
- 1 tbsp demerara sugar
- 1 tbsp honey
- 1 cup tomato purèe
- 1/2 cup hot vegetable stock for the slow cooker (1 cup for the traditional method)
- salt and freshly ground black pepper
Details
Servings 4
Cooking time 500mins
Adapted from msn.com
Preparation
Step 1
IN THE SLOW COOKER
1 Preheat the slow cooker, if required. In a bowl, mix together all the barbecue sauce ingredients and season well with salt and pepper.
2 Heat the oil in a large Dutch oven over medium-high heat. Season the beef with salt and pepper and cook in the pot for 4-6 minutes on each side, including on its edge, until the meat is browned evenly all over. Add the barbecue sauce and bring to a boil, then transfer everything to the slow cooker. Cover with the lid and cook on auto/low for 8 hours.
3 Remove the brisket from the slow cooker, shred it with two forks, and stir it into the sauce. Serve with hot crusty rolls or pita bread and some crisp green salad leaves.
TRADITIONAL METHOD
1 Preheat the oven to 325°F (160°C). In a bowl, mix together all the barbecue sauce ingredients and season well with salt and pepper.
2 Heat the oil in a large Dutch oven over medium-high heat. Season the beef with salt and pepper and cook in the pot for 4-6 minutes on each side, including on its edge, until the meat is browned evenly all over. Add the barbecue sauce and let it bubble for a minute, then cover and put in the oven for 3 hours. Check regularly that it’s not drying out, topping up with a little hot water if needed. Don’t add too much water, though, or it will dilute the taste—reduce the oven temperature a little instead.
3 Remove from the oven, shred the brisket with two forks, and stir it into the sauce. Serve with hot crusty rolls or pita bread and some crisp green salad leaves.
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