Pulled Brisket

Chef: Recipe adapted from Chabad.org

Course: Main Meal

Servings: 6-8 Servings 

Ingredients

• 1.3-1.8kg second cut brisket
• 1 tbsp prepared horseradish
• 1 tbsp imitation mustard
• ½–1C ketchup, to taste
• 1C water
• 2 tsp garlic, chopped
• ¼C brown sugar
• ¼C vinegar
• Salt, to taste
• Pepper, to taste

Instructions

1. Preheat oven to 220°C.
2. Combine all ingredients except for the brisket in a large saucepan and cook over low heat for 10 minutes, stirring occasionally.
3. Place brisket into a roasting pan; pour sauce over meat in pan. Cover and seal pan tightly. Bake for 15 minutes.
4. Reduce oven temperature to 100°C.
5. Bake overnight or at least 6 hours.
6. Remove pan from oven and set aside until cool enough to handle.
7. Remove fat from meat and discard.
8. Use two forks to shred the meat.