Pulled Beef Brisket

Cook once, eat multiple times.

INGREDIENTS

• 1kg beef brisket, trimmed and lightly scored

• 1 1/2 Tbsp of each paprika, oregano, and ground cumin

• 1/2 tsp of each salt and pepper

• 1 Tbsp olive oil

• 1 cinnamon stick

• 3 bay leaves

• 1 Tbsp apple cider vinegar

• 400g tin of Popla tomatoes

• 1 cup of beef stock

• 1 onion, roughly chopped

• 2 red chilies

METHOD

1. Start by combining paprika, oregano, cumin, salt, and pepper in a bowl. Rub this spice mixture evenly over the brisket.

2. Next, heat oil in a pan over medium-high heat. Once hot, sear the beef on all sides until browned.

3. Transfer the seared beef to a slow cooker and add the cinnamon, bay leaves, vinegar, tomatoes, stock, onion, and chilies.

4. Cook on high for 6 to 8 hours, or until the beef is tender and easily pulled apart with two forks.

5. Once done, remove the bay leaves and cinnamon stick. Shred the meat with two forks and return it to the sauce, mixing well.

This dish is mild in flavour making it incredibly versatile. You can enjoy it in tacos, served over rice, tossed with lime, additional chilies, and coriander, or even paired with slaw for a fresh crunch.

Serves 6

Nutritional Information: per meat serving only

Calories: 326kcal

Protein: 36g

Fat: 16g

Carbohydrate: 8g

If you liked this recipe, be sure to check out our new recipe book (Protein Know How) HERE