texan style pulled beef brisket

serves 6
preparation time
10 minutes
cooking time
8 hours or overnight


  • 1.2 kg beef brisket
  • 2 cups chicken or beef stock
  • 1/4 cup sherry vinegar
  • 2 cloves garlic, crushed
  • 2 tablespoons pure maple syrup
  • 2 teaspoons smoked paprika
  • 2 teaspoons sweet paprika
  • 1/2 teaspoon celery seeds
  • 1/2 teaspoon mustard seeds
  • 2 bay leaves
  • 1/2 onion, diced
  • 2 tablespoons quality worcestershire sauce
  • salt and pepper to season


Place all of the ingredients inclusive of the beef brisket into a slow cooker. Turn the slow cooker to low and leave for a minimum of 8 hours. 

Remove the brisket very carefully from the slow cooker leaving all of the liquid behind and place it on a plate, covering it tightly with foil for now. Pour all of the liquid from the slow cooker into a large saucepan and place on a high heat, bringing to a rapid boil. Allow the liquid to boil until reduced down to about 1/3 of the original liquid so it becomes glossy and sticky (around 15 - 20 minutes), tasting it to ensure you are happy with the flavour at this point. Season again if needed. 

Now take a couple of forks and use these to shred the brisket into pieces. Once shredded, add the brisket back to the saucepan with the reduced liquid and stir well, coating the brisket in all of the delicious sticky sauce.

Serve brisket as you like, however my preference here is to serve it with cauliflower and millet mash, loads of fresh coriander and toasted pine nuts.