Shopping list
500g brisket
½ tablespoon cumin seeds
½ tablespoon yellow mustard seeds
¼ black peppercorns
¼ dark brown sugar
¼ smoked paprika
¼ cayenne pepper
100 ml beef stock
4 milk buns
For this great tasting pulled beef bun you have to make some effort. But have you tasted it once, then you know it's worth it and it will surely be made more often. The British recipe by Tom Kerridge uses beef brisket, a breast piece of a bovine.
Start a day in advance!
Tom Kerridgee makes the buns for 10 people, with 2 kilos of brisket beef. In the Netherlands you do not find this meat so easy so ask your butcher. Also we did not want to make 10 but 4 buns. In retrospect, we are a little sorry because they were super nice :D
How to make pulled beef
Toast the seeds and peppercorns in a frying pan, mind not to burn!
Crush seeds and peppercorns in a pestle and mortar to almost powder.
Stir in the brown sugar, paprika and cayenne pepper.
If you cook a brisket, score it and rub the spices inside score.
Rub the rest of the spices into the beef on all sides.
Roll the joint up and tie it securely with some kitchen string.
Put the roll(s) in a freezer container and place it into the refrigerator.
Leave the beef overnight in the refrigerator to let the spices blend in, start on the sauce
Day ll
Preheat the oven to 160°C
Take the beef rolls out of the refrigerator.
Place in a roasting tray with the stock.
Cover the tray with aluminum foil.
Cook the beef in 4 hours (brisket 6) soft.
- The foil is to prevent the moisture from escaping but check every hour if the beef needs some water
- When cooked remove the roasting tray from the oven and leave the beef covered in foil to rest for 25 minutes
- Meanwhile warm the sauce and then pull the meat apart using a fork
Add beef and juices to the sauce, simmer for 15 minutes.
Spoon pulled beef in sauce into the buns, serve with coleslaw.
Enjoy!