One of the kings of the London streetfood scene at the moment is slow cooked (or pulled) brisket, wonderfully warming on a cold Winter’s day and the sort of food many think is difficult to reproduce at home. It’s easy enough to do, however, and makes a delicious Sunday treat to enjoy with friends as the afternoon gets dark, washed down with a good bottle of red or a decent IPA. Serve with jacket potatoes and a Winter coleslaw made with red cabbage, or alongside the Mac & Cheese featured in our next recipe.
Ingredients750g Piece Beef Brisket
4tsp Cuban Seasoned Salt
3tsp Peruvian Spice Blend
3tsp Cajun Spice Blend
1tbs Chopped Fresh Thyme