If you’re looking for the perfect recipe for cooking your beef brisket then look no further because you’ve found it. With a (not-so) secret ingredient (ok, it’s pomegranate juice) and the perfect spice mix, there is so much flavour infused into the fork tender brisket.
This recipe is cooked in the oven but you could easily cook it in your slow cooker if preferred.
What’s To Love About Pulled Beef Brisket
- minimal prep time – this slow cook recipe might take 6 hours to cook, however it only requires 10 minutes of hands on time.
- easily increase the recipe – this recipe serves 4, however you can easily double or quadruple the recipe to make plenty of leftovers for future dinners.
- budget friendly – brisket is traditionally a more cost effective cut of meat making this a budget friendly recipe.
Ingredients Notes and Substitutions
- beef brisket – I have used quite a small brisket for this recipe but you can easily use a larger piece of brisket. You will need to increase the other ingredient quantities accordingly.
- onions – I’ve used brown onions for this recipe. The onions cook down and caramelise over time and add a really delicious flavour to the final dish.
- pomegranate juice – this ingredient might seem a little strange but trust me on this one! Pomegranate juice adds a slightly sweet and tart flavour to the juices that are then tossed through the shredded brisket. If you can’t find pomegranate juice, swap for beef stock. It won’t add the flavour of pomegranate juice but will still work well.
Dry Rub Ingredients
- coconut sugar – coconut sugar can be swapped for brown sugar, I prefer coconut sugar as a lower GI alternative.
- sea salt flakes – if using finely ground sea salt, use half the amount called for in the recipe.
- spices – this combination of spices adds so much flavour to this dish. You will need onion powder, garlic powder, paprika, ground cumin, ground coriander and fennel seeds.
How to Make Pulled Beef Brisket
Here’s how to make the most delicious pulled beef brisket ever. Preheat the oven to 150°C/302°F.
Start by making the dry rub. Add the coconut sugar, salt, onion powder, garlic powder, paprika,, ground cumin, ground coriander and fennel seeds to a small bowl and stir to combine.
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Place the beef brisket into a medium baking dish and pat dry with paper towel. Scatter half of the spice rub over the brisket and use hands to rub into the surface of the brisket. Turn the brisket over and repeat on the other side, making sure the entire surface of the brisket is coated in the spice crust.
Lift the brisket up and place the onion slices across the base of the dish. Rest the brisket on top of the onion slices. Pour the pomegranate juice into the base of the dish. Cover with a sheet of baking paper and a sheet of foil, making there are no gaps.
Place the dish into the oven to slow cook for 4 hours. At four hours, remove the pan from the oven, remove the foil and flip the brisket over, nestling it into the liquid. Baste the brisket with the liquid, replace the foil and paper and return the brisket to the oven to cook for another 2 hours.
After 2 hours, remove the brisket from the oven and use two forks to pull apart the brisket. Toss the pulled brisket in the liquid and the onions and serve.
Storage
Store any leftovers in an airtight container in the fridge for up to 3 days.
What to serve with Pulled Beef Brisket
While this pulled beef brisket tastes seriously delicious on its own, here are some sides to serve along with it to make it a complete meal.
Pulled Beef Brisket
Equipment
- Sharp knife
- Chopping Board
- Medium Baking Dish
- Basting Brush
Ingredients
- 700 grams beef brisket
- 2 large brown onions, cut into 1cm thick rounds
- ½ cup pomegranate juice
Spice rub
- 1 tablespoon coconut sugar
- 1 teaspoon sea salt flakes
- 1 teaspoon sweet paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon fennel seeds
Instructions
- Preheat the oven to 150°C/302°F (conventional).
- To make the spice rub, combine the coconut sugar, sea salt flakes, sweet paprika, onion powder, garlic powder, cumin, coriander and fennel seeds in a small bowl.
- Place the beef brisket into the baking dish and scatter half of the spice rub over the brisket. Rub into the surface and then turn over and repeat with the remaining spice rub.
- Lift the brisket up and arrange the onions over the base of the dish. Place the brisket on top of the onions and then pour the pomegranate juice into the pan. Cover with baking paper and then a sheet of aluminium foil, so that the whole dish is covered with no gaps. Place the dish into the oven and cook for 4 hours.
- Take the brisket out of the oven and remove the foil and paper. Flip the brisket over and use a basting brush to baste the brisket with the juices. Replace the foil and paper and return the dish to the oven for another 2 hours. After the 6th hour, the brisket will be falling apart.
- Remove the foil and paper from the brisket use two fork to shred the meat. Toss the meat through the juices and onions and then serve as desired.
Notes
Serving suggestions:
- add to wraps or sandwiches
- use to stuff a jacket potato
- use on tacos
- use to make brisket bowls
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