Weekend RECIPES
Chinese pulled brisket
By Lisa Roukin (www.myrelationshipwithfood.com) GF DF EF
Serves 6-8 | Prep 30 mins | Cook 3 hrs 20 mins | Calories 354 (per serving)Total fat Salt Sugar- 7g 3.4g 0.5g 14.8g 40g
Saturated Protein
1kg (2lb 2oz) beef
brisket (not pickled)
1 tbsp ground nut
or rapeseed oil
1 tbsp sesame oil
Chinese 5 spice
freshly ground
black pepper
sea salt or Herbamare
125g (4½oz) shiitake
mushrooms
3 garlic cloves,
peeled, minced
4 canned plums,
destoned, sliced
1cm (½in) piece of
fresh ginger, grated
3 garlic cloves,
peeled, minced
1 tbsp vinegar
4 tbsp agave nectar,
honey or maple syrup
2 tbsp tamari soy
sauce (gluten-free)
1 tbsp tomato purèe
150ml (5fl oz)
boiling water
3 red onions, peeled,
sliced in half
FOR THE GRAVY
the sauce from the
cooked brisket, strained
1½ tbsp agave nectar,
honey or maple syrup
TO SERVE
gluten-free tacos
avocado salsa
shredded lettuce1 Preheat the oven to 160°C.
2 In a large non-stick frying pan,
add the ground nut and sesame
oil. Seal the meat in a frying pan
until browned on both sides, then
remove from the frying pan and let
it rest on a plate. Season both sides
with Chinese 5 spice, black pepper
and sea salt or herbamare.
3 Place the frying pan (using the oil
that was previously in the pan) back
on a low heat and add the shiitake
mushrooms. Sauté the mushrooms
until soft, then add the minced
garlic and plums and continue
cooking for 5 minutes. Add the
ginger, vinegar, agave, tamari
and tomato paste, stirring until
thoroughly incorporated, then pour
in the boiling water and season
with salt and pepper.
4 In a large 30cm (12in) casserole
dish, place the red onions on the
base, then add the brisket5 Pour the sauce over the brisket
and place in the oven, covered for
3 hours; turn the meat over every
hour and baste with the juices.
6 For the last hour, increase the oven
to 180°C. Baste the meat with the
juices after 40 minutes, then turn
the meat over, baste and cook
uncovered for the last 20 minutes.
7 Remove from the oven, lift the
meat out and leave to rest on a
board. Strain the gravy through
a fine sieve into a saucepan, add
1½ tbsp of agave nectar, honey or
maple syrup and reduce the sauce
until thick and syrupy.
8 When ready to serve, break apart
lightly with two forks, then drizzle
over the sauce and serve in buns
or tacos with vavoccardofvvlettuce
leaves and avocado salsa!