Pulled Firecracker Brisket

Originally from the BBC good food magazine (online) we've used this brisket recipe for a couple of catering functions and our own gathering of neighbours. It takes a long time but most of that is just in the oven, it's relatively simple to do and well worth it. Delicious!!

3 tbsp veg oil

2-2.5kg piece beef brisket, rolled

2 red onions, chopped

1 tbsp sweet smoked paprika

1 tbsp English mustard powder

2 tsp ground cinnamon

1 tsp chilli flakes

1.5 tbsp treacle

50ml red wine vinegar, plus 2 tbsp

75g soft brown sugar, plus 2 tbsp

3 garlic cloves, crushed

4-6 bay leaves

2-4 fat red chillis, pierced a few times with a sharp knife

500ml passata

2 tbsp Worcestershire sauce

Sour cream to serve.

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Heat 1 tbsp oil in a large, deep roasting pan that can go on the hob. Season the beef well and sear in the tin until nicely browned all over. Lift out and put on a plate or board.

Add another 1 tbsp oil and the onions to the pan and sweat for 8-10 mins (that's the onions, not you) until really soft. Meanwhile in a small bowl, mix the paprika, mustard powder, cinnamon, chilli flakes, treacle, 2 tbsp vinegar (we use apple cider vinegar), 2 tbsp sugar and the remaining oil. For an extra kick you can add some chopped birdseye chillis to the onions to sweat a little before adding the next lot of ingredients.

Brush all over the meat reserving about 2 tbsp for later.

Heat the oven to 150C.

Add the garlic, bay leaves, and chillies to the softened onions, stir around the pan for 1-2 mins, then pour in the passata, Worcestershire sauce, remaining vinegar and sugar. Season the sauce, give it a good stir, then put the brisket on top. Wrap the pan tightly in a few sheets of foil, and bake for 6 hours, turning once or twice during cooking, until really tender (falling apart stage).

Uncover the dish, give the sauce around the meat a little stir and brush the remaining spice paste over the meat. [Can be made a day ahead up to this point - cool then chill the meat and sauce. Remove from fridge and scoop off any fat from the sauce before reheating.]

Increase the temp to 200C and cook for a further 20 mins, uncovered, until the meat is dark and sticky. Remove from the oven, cover loosely with foil and leave to rest for 15 mins.

To serve, skim any fat off the surface of the sauce, shred the meat with 2 forks, and toss the eat through the sauce, discarding any bayleaves and whole chillis. We often use the whole chillis to decorate.

This is amazing served with any number of things. We love it in bao buns as an alternative to pulled pork but the list is endless. Loves sour cream and mustard!!! Loves horseradish mayo.