Pulled brisket with grilled corn & charred capsicum salad
- Number of Servings: 4
Ingredients
Olive oil spray1kg beef brisket, cut into quarters1l beef stock1 onion, diced3 cloves garlic, crushed1 Tbl marjoram, chopped1 Tbl tomato paste1/2 tsp hot smoked paprika1 tsp Worcestershire sauce1 tsp wholegrain mustard1 Ganny Smith apple, peeled, cored & grated1 tsp brown sugar300g vine-ripened tomatoes, chopped3 cobs corn, husks removed220g small capsicums150g herb & leaf salad mix2 limes
Preheat oven to 160C.
Using the oil spray brown the brisket on all sides. Transfer to a deep roasting pan then pour the stock over and voer with foil. Cook for 3 hours or until the meat breaks apart when pressed with a fork. Remove from the oven and cook to room temperature. Shred the meat, discarding the fat and sinew. Reserve.
Gently fry the onion, garlic and marjoram until soft. Add the tomato paste, paprika, Worcestershire sauce, mustard, apple and sugar then cook, stirring, for 1 minute until combined. Add the tomatoes and cook gently over a low heat for 30-45 minutes or until the sauce is dark and thick. Season with salt and pepper then set aside to cool.
Preheat a grill or barbecue to hot. Brush the corn and capsicums with olive oil and season then cook for 5 minutes, turning, until lightly charred. Cut the kernels from the cobs and peel and deseed the capsicums. Combine the corn kernels, capsicums and salad leaves.
Mix the brisket with enough of the sauce to lightly coate it. Arrange the brisket and salad on serving plates then squeeze over half a lime before serving.
Serving Size: Serves 4 generously
Number of Servings: 4
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Using the oil spray brown the brisket on all sides. Transfer to a deep roasting pan then pour the stock over and voer with foil. Cook for 3 hours or until the meat breaks apart when pressed with a fork. Remove from the oven and cook to room temperature. Shred the meat, discarding the fat and sinew. Reserve.
Gently fry the onion, garlic and marjoram until soft. Add the tomato paste, paprika, Worcestershire sauce, mustard, apple and sugar then cook, stirring, for 1 minute until combined. Add the tomatoes and cook gently over a low heat for 30-45 minutes or until the sauce is dark and thick. Season with salt and pepper then set aside to cool.
Preheat a grill or barbecue to hot. Brush the corn and capsicums with olive oil and season then cook for 5 minutes, turning, until lightly charred. Cut the kernels from the cobs and peel and deseed the capsicums. Combine the corn kernels, capsicums and salad leaves.
Mix the brisket with enough of the sauce to lightly coate it. Arrange the brisket and salad on serving plates then squeeze over half a lime before serving.
Serving Size: Serves 4 generously
Number of Servings: 4
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Nutritional Info Amount Per Serving
- Calories: 434.4
- Total Fat: 17.3 g
- Cholesterol: 116.3 mg
- Sodium: 170.5 mg
- Total Carbs: 30.5 g
- Dietary Fiber: 4.8 g
- Protein: 41.3 g
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