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Pulled beef brisket in a baking dish with two forks.
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Pulled Beef Brisket

A true set-and-forget dish, this pulled beef brisket takes just 10 minutes of prep time, with the rest of the work done for you by the oven. Use the pulled beef brisket to make brisket burgers, brisket bowls, tacos, wraps, jacket potatoes and more.
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Main Course, Mains
Cuisine: American, Australian
Diet: Gluten Free, Low Lactose
Keyword: beef, brisket
Servings: 4
Calories: 329kcal
Author: Sarah Bell

Equipment

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

Nutrition facts are based on the brisket being four serves. 

Serving suggestions:

  • add to wraps or sandwiches
  • use to stuff a jacket potato 
  • use on tacos 
  • use to make brisket bowls 

Nutrition

Calories: 329kcal | Carbohydrates: 14g | Protein: 37g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 6g | Cholesterol: 109mg | Sodium: 733mg | Potassium: 764mg | Fiber: 1g | Sugar: 8g | Vitamin A: 254IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 4mg