Festive pulled brisket

Ingredients:

• 2kg brisket
• 1 Tbsp (15ml) olive oil
• Salt and milled pepper
• 2 large onions, sliced
• 2 cloves garlic, crushed
• ½ cup (125ml) balsamic vinegar
• 1 cup (250ml) beef stock
• 1 cup (250ml) rooibos tea
• ½ cup (125ml) brandy
• 1 jar (155g) cranberry jelly
• 4 bay leaves
• 4 stalks thyme
• 3 stalks celery, sliced
• Focaccia, to serve
• Salad leaves, to serve

Method

1. Preheat oven to 170°C.
2. Rub beef with oil and season. Brown in a heavy-based ovenproof casserole.
3. Remove meat and set aside.
4. Add onion and fry until golden. Add garlic and fry for a minute.
5. Add balsamic vinegar and cook until caramelised, about 2 minutes.
6. Stir in stock, tea, brandy, cranberry jelly, herbs and celery, and return meat to casserole.
7. Cover and roast for 2 hours.
8. Remove lid and cook for another hour until meat is tender and can be pulled apart using two forks and sauce has reduced by a third.
9. Season to taste.
10. Serve with focaccia and salad leaves.

Browse more festive recipes here.