Pulled Beef Brisket with Flatbreads









Delicious light meal

Cooks In: 2 hours ( mostly unattended)

 Serves : 6

 Ingredients:
  • 1 kg Beef brisket ( bone in )
  • 12 Rosa tomatoes, halved 
  • 1 red onion, peeled and roughly chopped 
  • 2 spring fresh rosemary 
  • 2 cloves garlic 
  • 2 Tbsp Balsamic Vinegar
  • 2 Tbsp Worcestershire sauce
  • 1 Tbsp brown sugar 
  • 1 cup red wine 
  • 1 cup chicken stock 
  • A pinch of salt and freshly ground black pepper 
To Serve:
  • Flat breads ( see recipe below )
  • Mayonnaise or sour cream 
  • 1 cup cooked corn kernels 
  • 1/4 cup finely chopped red onion 
  • Fresh coriander 
  • Fresh lime juice 
  • Freshly chopped chili
For the Flat breads :
  • 1/2 cup wholewheat flour 
  • 1/2 cup plain flour 
  • 1 tsp baking powder 
  • 1/2 cup full-fat natural yoghurt 
  • 1 Tbsp olive oil 
  • 1/2 tsp salt 
  • pinch of freshly ground black pepper
What to do:
  1. Pre-heat your oven to 200'C 
  2. Using a large oven- proof pot ( that has a lid ), place over medium-high heat & add a drizzle oil.
  3. Sear the beef on all sides until golden ( 2- 3 minutes per side)
  4. Add in the remaining ingredients, stir thoroughly & place in the oven for 30 minutes at 200'C.
  5. Turn the oven down to 140'C, add in the remaining stock & cook for further 3 hours with the lid on, or until the sauce has reduced & the meat can literally be "pulled" off with two forks.
  6. Check the liquid at 30 minute intervals, to make sure the meat is not drying out. If you need to add more liquid, add in extra stock or water. 
  7. Remove the beef from oven, leave to rest for 20 minutes, & then 'shred" the meat using two forks & mix it in with the sauce. 
For the flat breads:
  1. Preheat the oven to 220'C.
  2. Mix all the ingredients together in a stand mixer dough hook attachment.
  3. Add extra flour if necessary, but the dough should be quite wet and sticky. 
  4. When the dough comes together, knead for 2-3 minutes on a lightly floured surface. 
  5. Take a golf-ball sized piece of dough & roll out as thinly as possible with a floured rolling pin, again on a lightly surface.For these flat breads I like to make them loosely rectangular in shape.
  6. Bake on a lightly greased baking tray for 8-10 minutes, or until golden. Alternatively, cook in a hot griddle pan until golden & cooked through.

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