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Southwestern pulled brisket sandwiches

  • Preparation Time20 mins
  • Cooking Time480 mins
  • Serves4
  • DifficultyEasy
1.30kg beef brisket
Salt
Freshly ground black pepper
2 tbsp vegetable oil
5 cloves garlic, peeled and smashed
1 Spanish onion, halved and thinly sliced
1 tbsp chilli powder
2 tsp ground coriander seeds
2 tsp ground cumin
70ml apple cider vinegar
1 (400g) tin whole peeled tomatoes, with their juices
380ml water
1) Season the beef generously with salt and pepper, to taste. Heat a large, heavy skillet over a medium-high heat. Add the oil and heat just until beginning to smoke. Add the meat and cook, turning once, until browned on both sides, about 10 minutes total. Transfer the meat to a slow cooker; leave the skillet on the heat.

2) Add the garlic, onion, chilli powder, coriander seeds and cumin to the drippings in the skillet and stir until fragrant, about 1 minute. Add the vinegar and boil until it's almost gone, scraping the bottom of the pan with a wooden spoon. Stir in the water and pour the mixture over the brisket.

3) Crush the tomatoes through your fingers into the slow cooker; add the tomato juices, chipotles, bay leaves and treacle. Cover the cooker, set it on LOW, and cook the brisket until it pulls apart easily with a fork, about 8 hours.

4) To serve, leave the meat in the slow cooker and use 2 forks to pull it apart and stir it evenly into the sauce; season with salt and pepper, to taste. Remove and discard the bay leaves. Pile the meat on the sandwich buns and serve with jalapenos.

Cook's Note: This is also great rolled up in tortillas.

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