British Ramadan
Join us this British Ramadan for incredible recipes and special guests from within the Halal Industry. Watch everyday throughout Ramadan on British Muslim TV’s social media channels.
Korean Style Beef Brisket
Beef Serves 6
In collaboration with AHDB and British Muslim TV, Shazans are taking you on another food adventure like no other! We’ll have incredible recipes to inspire your Ramadan, showcasing the use of British chicken, lamb, beef, dairy and cereals and special guests from within the Halal industry. Watch daily during Ramadan across all our social channels!
Prep time: 20 mins
Cook time: 3 hours 30
Ingredients
- 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 hot beef stock
- 100ml soy sauce
- 100ml barbecue sauce
- 2 tablespoons runny honey
- 2 tablespoons gochujang (Korean chilli paste) or chilli paste of your choice
- 2 small pears, peeled, seeded and puréed
- Finely chopped spring onions, to garnish
Method
- Preheat the oven to 160°C, 140°C Fan, 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.
