Pulled brisket with grilled corn & charred capsicum salad

Pulled brisket with grilled corn & charred capsicum salad
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Pulled brisket with grilled corn & charred capsicum salad calories by ingredient
Report Inappropriate Recipe

Submitted by:


Modified from Cuisine Modified from Cuisine
Number of Servings: 4


    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.

TAGS:  Beef/Pork |

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.