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A little blog about food with recipes, reviews, commentary, and honesty.

I also offer event catering and private chef services; check out Earls Barton Eats! for more details.

Sunday 22 July 2012

Food Porn: Pulled Barbecue Beef

Last week I lost my heart to a sandwich. 

A pulled barbecue beef sandwich to be precise. It tasted so good that I would happily marry this sandwich and bear it's children. 

I've been a bit obsessed with cooking real American-style barbecue for a while now, fuelled by copious viewing of Man V Food and my phenomenal crush on Adam Richman. It's also a huge food trend at the moment; with numerous restaurants, pop-up eateries, and street vendors catering for our voracious appetite for meat. 

This is a recipe I've adapted from one featured in the latest Olive magazine; I've swapped some ingredients from the original recipe that I found a bit superfluous and expensive. Be warned it is not a recipe to try if you're short of time or patience; it takes around 4 hours in all. But the hours will be rewarded with tender, juicy, spicy meat that will fill your tummy with joy. 

Ingredients to serve 2-4 (depending on appetite): 

750g of beef brisket - for this tap up your local butcher to source the best quality meat
2 tsps of mustard powder
2 tsps of sea salt
1 tbsp of golden caster sugar
Large soft white rolls (for gluten free substitute for GF rolls of your choice)

For the barbecue sauce: 

50ml of bourbon whiskey - I used Southern Comfort 
1 small onion, diced
1 clove of garlic, crushed
250ml of passata
2 tbsps of tomato puree
75ml of white wine vinegar
65g of soft brown sugar
1 tbsp of chilli powder
2 tsps of sea salt
1 tbsp of smoked paprika
2 tbsps of Worcester sauce
Olive oil

Preheat the oven to 150c/130c fan. Mix together the mustard powder, sea salt, and golden caster sugar and rub all over the surface of the beef. Place the beef on a roasting rack set in a roasting tin, cover the beef with foil, and pour some water in the bottom of the tin (enough for it to be around 1cm deep). Place the tin in the oven and cook for 3 and a half hours, until the meat is flaky and tender. 

For the barbecue sauce sweat the onion and garlic in a little olive oil in a medium saucepan. When they're soft add the rest of the ingredients and bring to the boil. Then turn down to a simmer and cook for 15-20 minutes, until the sauce is reduced and thick. 

When the beef is cooked remove from the oven and trim the fat from the meat. Pull the meat apart using two forks - this will create flaky, shredded chunks. Mix the pulled beef with the barbecue sauce and pile into the rolls. Then feast while they're hot.



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