Festive pulled brisket

Cranberry jelly gives the sauce a sweet and sticky festive flavour that pairs perfectly with the pulled brisket.

More than 1 hour

Serves 6-8

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

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.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.