PULLED SWEET-ANDSPICY BRISKET

Preparation time 10 mins Cooking time 6 hours Serves 8–12

2kg shoulder beef brisket

(see Cook’s tips, right)

11/2 tsp salt

1/4 cup extra virgin olive oil

2 red onions, cut into quarters 1 cup dry alcoholic cider,

kombucha or kefir

11/2 cups stock or filtered water 4 spring onions, finely chopped,

to serve

EPIC SPICE RUB

4 cloves garlic

2 Tbsp fennel seeds

2 Tbsp sweet paprika

1 Tbsp smoked paprika

1 tsp coriander seeds

1 tsp dried chilli flakes (optional)

SAUCE

300ml tomato passata (puréed

tomatoes)

1/4 cup apple cider vinegar 3 Tbsp maple syrup or honey 1 Tbsp Dijon mustard

STEP 1 Preheat the oven to 160°C fan-forced (180°C conventional).

STEP 2 To make the spice rub, put all the ingredients in a mortar and grind coarsely with the pestle.

STEP 3 Sprinkle the beef generously with salt. Heat oil in a deep flameproof casserole dish over medium heat. Add onion and beef, cooking the meat for about 3 minutes each side. Remove the meat from the casserole dish and allow to cool slightly.

STEP 4 Cover beef with the spice rub, making sure you really get it ‘in there’. Return beef to the casserole dish. Pour in cider and stock.

STEP 5 Put on the lid and transfer to the oven for 6 hours, spooning the cooking juices over the meat every 2 hours. (Alternatively, cook in a slow-cooker on low for 10 hours.)

STEP 6 Remove from the oven and transfer the beef to a plate or clean board. Return the casserole dish to high heat and add all the sauce ingredients. Bring to the boil, then reduce the heat to medium and simmer for 10 minutes.

STEP 7 Remove from the heat and return the beef to the casserole dish. Using 2 forks, pull the beef apart until it’s nicely shredded.

STEP 8 Serve garnished with spring onion or in a small bowl on the side.