Beer Braised Brisket

Made with
Rich & Fruity Sauce
Serves
4

Ingredients

  • 500g beef brisket
  • 1 bottle of dark beer
  • 1tbsp honey
  • 1 head of garlic, cut in half
  • 100g Danish Blue cheese, crumbled
  • 150ml buttermilk
  • 1tbsp cider vinegar
  • 1tsp garlic powder
  • Black pepper
  • 1/2 head of savoy cabbage, core taken out & thinly sliced
  • 1/2 red onion, thinly sliced
  • 1 med carrot, peeled & grated
  • 4 x large flour tortillas
  • 8 x baby gem lettuce leaves, washed
  • Branston Rich & Fruity Sauce
  • 2 sliced medium fresh jalapeños or green chillis

Method

  • In a small saucepan, small enough for the beef to be covered in juices, marinade the beef overnight in the beer, honey and garlic.
  • The next day, preheat the oven to 120C/Gas 1/4. Cover the saucepan with beef and place in oven. Braise for around 3-4 hours until cooked and very tender.
  • Carefully transfer the beef to a bowl, strain the cooking liquor to a pan and reduce to a glaze. With 2 forks pull the brisket apart and pour in the glaze and fold in. Test for seasoning.
  • In a large bowl mix the cheese, buttermilk, vinegar, garlic powder and pepper until smooth. Add the cabbage, carrot and red onion and stir to combine.
  • To serve, gently warm each tortilla in a large skillet. Into each tortilla lay in 2 leaves baby gem lettuce; spoon in the slaw and then top with brisket. Drizzle over the Rich & Fruity Sauce; sprinkle with sliced jalapenos. Fold in the bottom, then fold in the sides, wrap in foil and serve warm.