This recipe has been adapted from a Tom Kerridge recipe and serves 5 - 6 hungry people.
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp yellow mustard powder
2 tsp ground black pepper
2 tsp dark brown sugar
1 tbsp smoked paprika
1/2 tsp cayenne pepper
1kg piece of Trenchmore brisket beef
200ml Silly Moo Cider or beef stock
For the barbecue sauce
125ml cider vinegar
40gm soft dark brown sugar
40ml bourbon whisky
40ml Silly Moo Cider
125ml tomato ketchup
splash Worcestershire sauce
100ml cooking juices from the beef brisket (see above) or beef gravy
For the brisket, Add the spices, sugar, smoked paprika and cayenne pepper and mix together.
Score the inside of the beef with a sharp knife and rub the spice mix all over the joint, inside and out. Roll the joint up and tie securely in several places using kitchen string. Cover with cling film and place in the fridge overnight.
The next day, preheat the oven to 160C. Place the brisket in a casserole dish add the cider/beef stock. Cover with aluminium foil or a tight fitting lid to prevent any moisture escaping. Place in the oven to cook slowly for 4-6 hours, occasionally checking that the liquid hasn’t evaporated. Add some water if it looks low.
After 4-6 hours the beef should be soft and tender. Remove from the oven and leave to rest in the aluminium foil for 25 minutes. Reserve any cooking juices.
For the barbecue sauce, put a very large pan over a high heat and add the vinegar. Bring to the boil, then turn down the heat and slowly reduce the volume of liquid by half. Add the sugar, bourbon, cider, ketchup and Worcestershire sauce. Skim off the fat (great for wedge potatoes) from the surface of the beef brisket cooking juices and add the remaining juices to the pan. Bring back to the boil, then turn the heat down and simmer very slowly for 15-20 minutes. You are aiming for a rich thick sauce - if you need to reduce further increase the heat and keep stirring as it may burn.
Meanwhile, remove the brisket from the rack and pull the meat apart using a fork. Add the shredded brisket to the simmering sauce. Bring back to a very low simmer and cook for a further 10-15 minutes. Turn the heat off and put the pan to one side.
Serve the pulled beef in burger buns with coleslaw (and lots of napkins).