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


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  • 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



  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.


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