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Bourguignon-inspired pulled beef brisket recipe

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This rich, hearty bourguignon is great for festive gatherings and chilly winter evenings. In this slow-cooker twist, the brisket is cooked until meltingly tender then shredded. Serve with pickled slaw to balance the richness and garlic baguettes for scooping up that delicious sauce. No slow-cooker? Check out our tip below on how to make this in the oven. See method

Serves 8
Takes 7 hrs 20 mins
653 calories / serving
Freezable

Ingredients

For the brisket

1kg beef brisket, cut into 6-8cm-long strips against the grain of the meat
2 tbsp plain flour
1 tbsp vegetable oil
200g smoked bacon lardons
2 large onions, thinly sliced
3 large garlic cloves, finely crushed
4 rosemary sprigs, needles picked and finely chopped
6 thyme sprigs, leaves picked
2 tbsp tomato purée
2 bay leaves
500ml full-bodied red wine (we used Cabernet Sauvignon)
1 beef stock cube made up to 200ml with boiling water
250g chestnut mushrooms, thinly sliced

For the slaw

¼ (roughly 175g) red cabbage, thinly sliced
1 large carrot, scrubbed clean and coarsely grated
1 red onion, thinly sliced
1½ tbsp red wine vinegar
1 tsp Dijon mustard

For the garlic baguettes

4 Tesco Finest part-baked white baguettes with sourdough
30g butter
10g curly leaf parsley, finely chopped
1 rosemary sprig, needles picked and finely chopped
1 large garlic clove, finely crushed

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
2725kj
653kcal 33%
Fat
31g 44%
Saturates
13g 65%
Sugars
9g 10%
Salt
2.1g 34%

of the reference intake
Carbohydrate 43.6g Protein 34.8g Fibre 5.7g

Method

First make the brisket. Preheat the slow-cooker to your preferred setting. In a large bowl, toss the beef in the flour until evenly coated. Heat the oil in a large frying pan over a medium heat and brown the beef all over for 10 mins until evenly golden, working in batches if needed. Tip the beef into the slow-cooker.
Add the lardons, onions, garlic, rosemary and thyme to the pan and cook for 10 mins over a medium heat, stirring occasionally, allowing the steam from the onions to loosen any caramelised beef at the bottom of the pan. Mix in the tomato purée and bay leaves, then put everything in the slow-cooker. Pour the wine and stock into the frying pan and bring to the boil, then pour into the slow-cooker and stir to evenly combine. Cook on high for 4-5 hrs, or on low for 6-7 hrs, until the beef is tender and falls apart easily. Skim off and discard any fat that rises to the top, then add the mushrooms for the final 1 hr of cooking.
Mix all the slaw ingredients together until evenly coated and chill for 1 hr until lightly pickled.
For the baguettes, cook the bread to pack instructions. Melt the butter in a small pan over a medium heat. Remove from the heat and mix in the parsley, rosemary and garlic. Cut the baguettes in half horizontally, leaving a hinge on one side. Brush the garlic butter on the inside of each baguette.
Using a slotted spoon, transfer the beef and mushrooms to a large bowl and shred the meat into long strands. Add enough of the cooking liquor to coat the beef, then serve in a bowl with the slaw and garlic baguettes for dipping. Serve any leftover cooking liquor alongside for dipping the baguettes in.
Any leftover brisket will keep in an airtight container in the fridge for up to 3 days, or can be frozen for up to 3 months. Fully defrost overnight in the fridge before reheating.

Tip: If you don’t have a slow-cooker, cook the brisket in the oven at gas 3, 170°C, fan 150°C for 4-4½ hrs, or on the hob over a low heat for 4-5 hrs until tender.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Slow-cooker recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.