This tasty shredded beef brisket is slow cooked at a low heat with a combination of herbs, chipotle paste, stock, chopped tomatoes, honey and whiskey. The result is delicious flavours and very tender meat. This is a great recipe for a BBQ party,  just shred and serve in soft rolls with the caramelised sweet onions.

Quantities below are for six people. Allow about  15 minutes to prepare and three and a half hours for the cooking time.

Ingredients For Shredded Beef Brisket

1kg Brisket joint (unrolled) from Morley Butchers
30ml Olive oil
1tbsp Chipotle paste
200ml Beef stock
1 Tin chopped tomatoes (400g)
30ml Runny honey
45ml Bourbon whiskey – optional
Sprigs of fresh thyme
1tsp Oregano
Salt and freshly ground pepper

For the Sweet Onions:
2 Large red onions, peeled and sliced
30ml water
30ml Balsamic vinegar
15g caster sugar

Cooking Method For Shredded Beef Brisket

Preheat you oven to 160°C which is Gas mark 2 or 300°F

Rub some of the oil on the brisket joint and season well on all sides with salt and pepper.

Heat half of the oil in a heavy bottomed frying pan. Brown the joint on all sides and transfer to a large flame/ovenproof dish/casserole with a lid.

Add in the chipotle paste, stock, chopped tomatoes, honey, herbs and Bourbon (optional).  Cover with the lid or wrap very well with foil. Transfer to the oven and cook for 3½ hours until the beef is soft and tender. If you are looking for extra smokey flavour you can cut the oven time by 30 minutes and finish on the BBQ – over an indirect heat.

While the beef is cooking prepare the sweet onions. Place the sliced onions into a small pan with the water and sweat the onions for 10 minutes over a medium heat, stir to prevent any burning. Next add the vinegar (use a good quality thick and sticky version) and sugar and keep cooking and stiring for a further 10-15 minutes until they are fully softened and syrupy.

Transfer the beef to a chopping board, reserve the cooking liquor in a suacepan and rreduce until thickened. Using two forks`pull’ apart the beef by securing it firm at one end and shredding the meat with the second fork.

Pile the shredded beef brisket in rolls of your choice, spoon over the sauce and serve with the onions.

This recipe comes from the Simply Beef and Lamb website – give them a visit for some more meaty recipes