Sticky slow-cooked beef brisket

Serves: 6

Prep Time: 10 mins

Cooking Time: 3 hours

Source: The Times https://www.thetimes.co.uk/article/eat-slow-food-fast-food-pt6fphkx5

Ingredients:

1 tbsp extra virgin olive oil

2kg beef brisket

4 garlic cloves, crushed

1 tbsp instant coffee granules

1 tbsp dried oregano

3 tsp ground allspice

1 tbsp smoked paprika

1 tsp sea salt flakes

½ tsp cracked black pepper

¼ tsp cayenne pepper

90g light brown sugar

500ml malt vinegar

90g tomato puree

500ml unsweetened pineapple juice

1 sprig bay leaves

Method:

1 Preheat the oven to 180C/Gas 4. Heat the oil in a large heavy-based, flame-proof, deep-sided oven tray over a high heat. Add the brisket and cook for 5-6 minutes each side.

2 Place the garlic, coffee, oregano, allspice, paprika, salt, pepper, cayenne and sugar in a large jug. Add the vinegar, tomato puree, juice and 500ml water and mix to combine.

3 Pour the mixture over the brisket, add the bay leaves, place over a medium heat and bring to a simmer. Cover with aluminium foil and cook in the oven for 2½ hours or until the meat is tender and shreds easily. Serve.