This juicy sweet and savoury pulled beef is perfect with pretty much everything. The hardest part is waiting for it to be ready but trust me its totally worth it! Serve with BBQ sauce.
2 kg beef brisket, not trimmed
1 lt coke
250 ml bourbon
500 ml fresh beef stock
1/2 btl sweet chilli sauce
10 black peppercorns
1 large brown onion
1 large leek
2 red chilli’s
2 bay leaves
1 c coriander
1 tbsp cumin seeds
1 cinnamon stick
Whisk together coke, bourbon, beef stock and chilli sauce. Add remaining ingredients.
Pour half into a large pot or casserole dish. Place the beef on top and pour in remaining ingredients. You want the beef to be completely covered. Top up with water if needs be.
Cover and leave for 48 hours in the fridge to marinate.
Preheat oven to 150 degrees, fan.
Either in the same casserole dish or roasting dish arrange the meat in the base. Strain the liquid through a fine sieve and pour over the meat. Pop the garlic, chilli’s and cinnamon into the pot too. Discard the rest. Place a lid or tin foil on top, ensure it is completely sealed.
Slowly roast for 5 hours or until the meat easily pulls away with a fork. You will need to turn it a few times during the cooking time.
Using two forks, one as an anchor, pull all the beef.