This slow cooked Korean Style Beef Brisket is a great with rice or as the perfect filling for traditional steamed Bao Buns.  Slow cooked pulled brisket is combined with Korean flavours like sesame oil, soy sauce, Korean chilli paste (gochujang) and puréed pears for a delicious authentic flavour. You can read more about where we source our beef here >>

Preparation time for this will be about 20 mins, allow a further 3.5 hours for the slow cooking. Quantities below will serve 6-8 people.

Ingredients For Korean Style Beef Brisket

1.3kg brisket joint from Morley Butchers
Freshly milled black pepper
30ml/2tbsp sesame oil
2 medium onions, peeled and chopped
2 garlic cloves, peeled and crushed
600ml/1 pint good, hot beef stock
100ml soy sauce
100ml prepared barbecue sauce
30ml/2tbsp runny honey
30ml/2tbsp gochujang (Korean chilli paste)
2 small pears, peeled, seeded and puréed
Finely chopped spring onions, to garnish

Cooking Method For Korean Style Beef Brisket

Preheat the oven to gas mark 2, 160°C.

Place the joint on a chopping board and season with pepper all over. Heat half the oil in a large non-stick frying pan.
Brown the joint on all sides and then transfer to a large ovenproof dish. Using the same pan turn down the heat add the remaining oil and cook the onion and garlic for 2-3 minutes until soft and transparent.  Transfer to the casserole dish with the beef joint. Add the stock, soy sauce, barbecue sauce, honey, gochujang and pears.  Bring to the boil, cover and slow roast in the oven for 3-3½hours until the beef is tender.

Transfer the beef to a clean chopping board and `pull’ the cooked beef apart by securing the joint with a fork and shredding the meat with another fork.

Serve with rice or in Bao buns garnished with finely chopped spring onions.

This Korean style beef brisket recipe comes from give them a visit for some more meaty recipes