About this Recipe
This is a perfect summer evening recipe that can be made using any of the slow roast cuts and can be cooked either in the slow cooker or in a conventional oven.
1 tbsp olive oil
1.1kg (2.5lb) beef brisket/LMC/chuck
For the barbecue sauce:
1 onion, finely chopped
3 garlic cloves, finely chopped
1 red chilli, deseeded and finely chopped
1 tbsp tomato puree
100ml (3.5fl oz) white wine vinegar
Juice of 1 orange
Pinch of ground cloves
1tbsp demerara sugar
1tbsp runny honey
300ml (10fl oz) passata
150ml hot vegetable stock for the slow cooker ( 300ml for the traditional method) OR mix 1 tsp bovril with 150ml / 2 tsp with 300ml of hot water
Salt & freshly ground black pepper
Pre heat the slow cooker if required
Pre heat the oven to 160°C (325°F/Gas 3)
Mix all the bbq sauce ingredients together in a bowl, season well with salt and pepper.
Heat the oil in a large flameproof casserole over a medium – high heat. Season beef with salt and pepper and sear in the casserole for 4-6 minutes on all sides, until the meat is browned evenly all over. Add the bbq sauce and let it bubble for a minute.
Transfer everything to the slow cooker. Cover with the lid and cook on auto/low for for 8 hours.
Cover and place in the oven for 3-4 hours. Check regularly that it’s not drying out, topping up with a little hot water if needed. Don’t add too much water, though, or it will reduce the taste. Reduce the oven temperature a little instead.
Remove the beef from slow cooker / oven and shred with two forks, place in a warm dish, remove any excess fat from the sauce then pour over the pulled beef. Serve with warm bread rolls and leafy salad or on a baked potato with sweetcorn.