Korean Style Beef Brisket
This slow cooked Korean Style Pulled Beef Brisket is a great filling for the steamed Bao Buns. Slow cooked brisket is combined with Korean flavours like sesame oil, soy sauce, gochujang (Korean chilli paste) and puréed pears for an authentic flavour.
3 hours 30 minutes
- 1.3kg lean brisket joint
- 2 tablespoons sesame oil
- Ground black pepper
- 2 medium onions, peeled and chopped
- 2 garlic cloves, peeled and crushed
- 600ml good, hot beef stock
- 100ml soy sauce
- 100ml prepared barbecue sauce
- 2 tablespoons runny honey
- 2 tablespoons gochujang (Korean chilli paste)
- 2 small pears, peeled, seeded and puréed
- Finely chopped spring onions, to garnish
Preheat the oven to 160°C, 300°F, Gas Mark 2.
Heat half the oil in a large non-stick frying pan.
Place the joint on a chopping board and season with pepper all over. Brown the joint on all sides and transfer to a large ovenproof dish.
Add the remaining oil and cook the onion and garlic for 2-3 minutes until soft. Transfer to the casserole dish with the joint.
Add the stock, soy sauce, barbecue sauce, honey, gochujang and pears. Bring to the boil, cover and slow roast in the oven for 3-3½hours until the beef is tender.
Transfer the beef to a clean chopping board and `pull’ the cooked beef apart by securing the joint with a fork and shredding the meat with another fork.
Serve in Bao buns garnished with spring onions.