One of my recent discoveries is the earthy, meaty taste of shredded beef. It tastes great on it’s own on a bread bun or used in Chilli con Carne.
There is no real way of making it quickly, it is something of a labour of love that takes a whole day. You can cook it in slow cooker, or a large, thick based pot with a lid.
One large Beef brisket
A thumb sized piece of Ginger
Two red chillies, both cut in half
One onion, red or white.
Half a bulb of Garlic
A half pint of Beef stock
A tablespoon of Dijon mustard
One teaspoon of mustard seeds, one of Papika, one of Cinnamon, one of salt and pepper, one of chilli flakes, and half a teaspoon of cumin.
Feel free to swap some of the seasoning for anything you prefer. Go mad and experiment, it is all part of he fun.
Take the mustard and various seasoning and place them in a mixing bowl. Stir them well with a spoon and push them up the edges of the bowl.
Remove the Beef brisket from the packaging and rinse it well under cold water. Then place it in the mixing bowl and roll it around until it is completely covered in the mustard and seasoning mix. Leave it to rest for about an hour.
Place the stock pot on a very low heat, 90 degrees maximum, add the beef stock.
Roughly chop the garlic, chillies and ginger into dice-sized chunks. Place them in the stock pot. Peel the onion, chop it into wedges and add it to the pot. Add two tablespoons of Worcestershire sauce.
Carefully place the Beef in the pot or slow cooker, and cover. And leave it for 24 hours.
When 24 hours are up you remove the beef, drain it, and place it on a chopping board. To shred it, you an pull it apart using forks or even your bare fingers. Take care as the beef will be hot. How you serve it is up to you. How about on a brioche bun with Dijon mustard mayonnaise and onion rings?
Or, best of all, use it as a base for the best Chilli con Carne you will ever taste? Enjoy.