Slow Cooked Brisket ( Aga)
Ingredients
- 2 kg beef brisket
- 250 ml smoky barbecue sauce
- 50 g brown sugar
- 1 tbsp Worcestershire sauce
- 400 ml beef stock
- 500 ml cider
- 3 tbsp tomato puree
- 1 onion chopped
- 2 garlic cloves chopped
to serve
- 8 brioche buns
Method
- over high heat, ( using the boiling stovetop plate), preheat the sautepan or an Aga roasting pan. rub the brisket with oil and place the brisket in the pan. sear for 5 minutes on both side until well coloured.
- In a bowl, place the barbecue sauce, brown sugar, Worcester sauce, beef stock, cider and tomato puree, onions and garlic, and herbs. stir together until combined.
- pour the mixture over the coloured brisket. toss to ensure the pieces are well coated. Place the lid and transfer in the simmering oven for 8-10 hours. Brisket needs to be tender enough to shred when it's done!
- Once cooked, remove from the oven, and pull the meat to serve in buns.
