food, Recipes

Pulled Beef Brisket with Corn Bread

Sean Calitz


For the Brisket 2T olive oil 1.5kg beef brisket salt and pepper 1 small onion, finely chopped 2 garlic cloves, crushed 2t demarara sugar 1t smoked paprika 1 cup beef stock 1¾ cup tomato sauce ¼ cup honey 2T Worcestershire sauce For the cornbread 1 cup polenta ½ cup cake flour, sifted 1t baking powder 1½t salt 3 large eggs, lightly beaten 1½ cups buttermilk 1T sunflower oil 30g butter, melted 1 green chilli, thinly sliced 2 spring onions, thinly sliced kernels of 2 cooked mealies 2 cups extra-mature white Cheddar cheese


Preheat the oven to 150ºC. Rub half of the olive oil on the brisket and season with salt and pepper. Heat the remaining olive oil in a large, oven-proof saucepan or casserole dish and brown the brisket on both sides to seal. Remove it from the pot with a slotted spoon. Combine the onion, garlic, sugar and paprika in a small bowl, mix well and rub it over the brisket before returning it to the saucepan. Add the beef stock, tomato sauce, honey and Worcestershire sauce. Cover with a tight-fitting lid. Place it in the oven and braise for four hours or until the beef is tender and falls apart easily. Remove it from the pot, reserving the cooking liquid. Using two forks, shred or pull the beef apart and remove any fat. Return the pulled beef to the sauce and mix through well. To make the corn bread, increase the temperature of the oven to 200ºC, then lightly grease a 24cm cake tin and line with baking paper. Place the polenta, sifted flour, baking powder and salt in a large bowl. In a separate bowl combine the eggs, buttermilk, oil and butter and beat lightly. Fold into the dry mixture until combined, then add the chilli, spring onions, mealie kernels and Cheddar, and fold through the mixture. Pour the mixture into the cake tin and bake for 30 to 35 minutes, until springy to the touch or a skewer inserted into the centre comes out clean. The top should be golden brown and it should pull away slightly from the sides of the tin. Serve the corn bread with the pulled beef. SERVES 6-8 Originally published in HL March 2013.