Pulled brisket with grilled corn & charred capsicum salad

Olive oil spray
1kg beef brisket, cut into quarters
1l beef stock
1 onion, diced
3 cloves garlic, crushed
1 Tbl marjoram, chopped
1 Tbl tomato paste
1/2 tsp hot smoked paprika
1 tsp Worcestershire sauce
1 tsp wholegrain mustard
1 Ganny Smith apple, peeled, cored & grated
1 tsp brown sugar
300g vine-ripened tomatoes, chopped
3 cobs corn, husks removed
220g small capsicums
150g herb & leaf salad mix
2 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.