Bourbon pulled beef brisket
- 1.8kg beef brisket (1 large piece or 2 smaller pieces)
- 130ml Bourbon
- 2tbsp Cajun seasoning
- 1 large onion
- 6 cloves garlic
- 2 bay leaves
- 2tbsp black treacle
- 2tbsp tomato purée
- 2tbsp Worcestershire sauce
- 2tbsp honey
Preheat the oven to 170C/150C Fan/Gas 3
Put the beef brisket in a baking dish, pour over 100ml bourbon and rub with Cajun seasoning. Chop the onion and bash the garlic cloves. Add these to the dish with the bay leaves.
Cover the baking dish tightly with foil and cook in the oven for 4 hrs until the meat is tender and can be pulled apart with a fork.
When the beef is cooked, remove from the oven and carefully drain the cooking juices into a pan, discarding the onion, garlic and bay leaves. Skim off any fat.
Increase the oven to 200C/180C Fan/Gas 6.
Stir 30ml Bourbon, black treacle, tomato purée, Worcestershire sauce and honey into the cooking juices. Bring to the boil and simmer until thick.
Spoon over the brisket, and return to the oven, uncovered. Cook for 15-20 mins until the sauce is bubbling. Serve immediately with two forks for pulling the meat apart.