Pulled beef recipes?

[mu0n]

Ladies/gents, after really liking the pulled beef from Sainsburys (but it was around 5 quid for something really small), I've just bought 0.6kg of beef brisket and the freebie sweet chili marinade from Sainsburys.

I have plenty of herbs, spices, liquid smoke, chili sauces etc at home and some limequats I 'accidentally' bought after not realising they were basically just baby limes.

Any good ways of cooking this so I get some really tasty pulled beef? If I cook it all, will it keep? Should I just cook half? Timings? Marinades?

Many thanks for input from you foodies.

[Mobile Chicane]

One for the slooooow cooker. Slather it in sauce and give it eight hours on low.

[prand]

look up Tom Kerridge and his british BBQ marinade for beef short ribs. This includes a dry rub, then beer, pickled onions, honey, molasses, apple juice/cider etc etc for the wet bit. Meat was rubbed with salt and spices and refrigerated overnight, then cooked for 5-6hrs in a pot in the oven at a low heat, then finished off on the BBQ, oddly in another pan.

He cooked these on his show last night, and they looked great. I'm sure you could follow a similar method for the brisket. I'd also check at USA BBQ/slow cooking recipes for cooking times.

[mu0n]

Okay, so I should heavily marinade it and refrigerate it for 24 hours and then cook... what temperatures for a non fan assisted oven and how long? As I'd like to cook it during this week, I wouldn't like to be cooking it for any longer than 5 hours in the evening when I get home.

[Output Flange]

Put it in the oven in the morning with the oven on about 80C, and it should be ready when you get home. The lower and slower the better.

[otolith]

I've been cooking brisket for pulling in the slow cooker. I've been wrapping it in foil, all closed at the top to keep the water out, sitting the parcel in the slow cooker and then pouring boiling water around it. I've been cooking it with some oyster sauce, garlic, ginger and star anise. When it's done, after 8-10 hours, I shred it and add it, the juice and the rest of the oyster sauce to stir fried vegetables with udon noodles.

[mu0n]

I marinated it last night - rubbed it with olive oil, paprika, salt, pepper, liquid smoke and some limequat juice. I then covered it in the sweet chili marinade that Sainsbury's gave to me.

It looks quite big - I'm thinking of draining off the excess chili marinade, putting it into a metal, foiled line tray and sitting it in half a bottle of beer, temp to about 80-90deg and letting it cook for around 4-5 hours.

With about half an hour remaining, I Was thinking of putting the chili marinade I drained off back over the beef and turn the temperature up to try and crisp up the outside. The marinade is reasonably thick.

Any thoughts?

[Output Flange]

Get yourself a meat thermometer so you don't have to guess the cooking time. Your 4-5 hours doesn't sound like enough TBH.

[mu0n]

Output Flange said:

Get yourself a meat thermometer so you don't have to guess the cooking time. Your 4-5 hours doesn't sound like enough TBH.

It's not huge the meat, 0.6kgs.

Would you up the temperature a bit then?

I'll try and get a thermometer.

[nick s]

I find that after slow cooking, I pull the meat, mix it into a BBQ sauce of my choosing, then stick it all in a frying pan on high for a few minutes and you get loads of crispy goodness, but still incredibly soft. It's awesome! Give it a try. Really improves a pulled pork roll!

[mu0n]

nick s said:

I find that after slow cooking, I pull the meat, mix it into a BBQ sauce of my choosing, then stick it all in a frying pan on high for a few minutes and you get loads of crispy goodness, but still incredibly soft. It's awesome! Give it a try. Really improves a pulled pork roll!

I like the sound of that !

[Tanguero]

mu0n said:

...I wouldn't like to be cooking it for any longer than 5 hours in the evening when I get home.

In 5 hours it will just about be half done. Brisket needs a minimum of 8 and preferably 10 to be edible.

[TIGA84]

I think the size of that piece of meat might restrict the results you want, even if you do it for 12+ hours, but it wont be bad.

[HarryFlatters]

I just made some chili with brisket (and pork ribs, and oxtails) and can say that it takes at least six hours on a simmer until it falls apart.

Worth it though

[SpydieNut]

HarryFlatters said:

I just made some chili with brisket (and pork ribs, and oxtails) and can say that it takes at least six hours on a simmer until it falls apart.

Worth it though

c'mon - don't leave us like that!

recipe please

prand said:

look up Tom Kerridge and his british BBQ marinade for beef short ribs. This includes a dry rub, then beer, pickled onions, honey, molasses, apple juice/cider etc etc for the wet bit. Meat was rubbed with salt and spices and refrigerated overnight, then cooked for 5-6hrs in a pot in the oven at a low heat, then finished off on the BBQ, oddly in another pan.

He cooked these on his show last night, and they looked great. I'm sure you could follow a similar method for the brisket. I'd also check at USA BBQ/slow cooking recipes for cooking times.

done that and printed off - thank you. sounds delicious.

[mu0n]

I know you guys are saying must be at least X hours before will be tender etc but what temperature is that cooking at? I will be sitting it in about an inch of beer.

[otolith]

Long and slow is the trick.

[mu0n]

Will report back later/tomorrow with pics hopefully.

[Tanguero]

mu0n said:

I know you guys are saying must be at least X hours before will be tender etc but what temperature is that cooking at? I will be sitting it in about an inch of beer.

130C - 150C for 8 to 10 hours to break down the collagen properly. If that doesn't happen its like chewing grissle.

[otolith]

That is of course an oven temperature, not a meat temperature - something cooked in a stew or slow cooker won't be going over 100C.