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Spiced Raspberry Brisket
Although the cook time is long in this recipe, you can leave it alone to do its thing, ending up with the most delicious, tender beef. Finishing it on the bbq really adds a great smokiness and some lovey caramelised chunks.
Serves 6
Prep time 15 minutes
Cook time 3-4 hours
For the sauce/marinade;
300g raspberries
1.5 tbsp balsamic vinegar
1tbsp brown sugar
1 shallot, roughly chopped
2 tsp chilli sauce
4 prigs thyme, leaves only
1.4kg piece beef brisket
500ml hot beef stock
2 bay leaves
Few sprigs thyme
Baps and salad to serve.
1. Combine the ingredients for the marinade in a blender and blitz to thick sauce. Set aside half the sauce. Untie the beef joint and smear some of the sauce inside, sprinkle with salt and pepper, then retie it and smother the outside the sauce and some more salt and pepper. Set aside at room temperature to marinate for 30 minutes or cover and chill overnight.
2. Bring the beef to room temperature if marinating in the fridge. Heat the oven to 150C/130C fan/gas mark Pour the beef stock into a casserole or roasting tin that will hold the meat snugly, though meat doesn’t need to be fully submerged. Add the beef, bay leaves and thyme sprigs, cover tightly either with a lid or foil and cook for 3-4 hours until the beef can be pulled apart easily - test a small bit it should come away easily.
3. Increase the oven temperature to 200C/180C fan/gas mark 6. Remove the beef from the roasting tin and place on a baking tray, and cook uncovered for 10-15 minutes to crisp the outside. Rest, covered for 30 minutes then shred stirring in some of the cooking juices to keep it moist. Alternatively, have the bbq hot and sear the outside until beginning to char, then rest and shred as above.
4. Whilst the beef is cooking, bring the remaining raspberry marinade to the boil, reduce the heat and simmer for 8-10 minutes until the shallots have softened and the sauce is thick and.
5. Serve the shredded beef with baps and salad and the raspberry sauce.
Tip
Place the remaining beef cooking juices in the fridge to allow the fat to solidify, scoop off once set (store in the fridge and use for roast potatoes), use the remaining liquor as stock for another recipe (freezable).