Glenarm pulled beef

• porsi: Serves 6-8

Bahan-bahan

For the pulled beef:

1 tbsp paprika

1 tbsp cumin

Sprig of rosemary, leaves picked and finely chopped

Sprig of thyme, leaves picked

2 garlic cloves, crushed

1 tbsp mixed spice

30ml Broighter Gold rapeseed oil

500g Glenarm Estate Beef brisket

For the horseradish slaw:

250g fresh horseradish, grated

1/4 Of a head of white cabbage, shredded

1 carrot, grated

1/2 an onion, finely sliced

400g mayonnaise

To serve:

Soft white rolls

Tomatoes, sliced

Little Gem lettuce, sliced

Skinny chips

Petunjuk

1 In a bowl, combine all of the ingredients for the horseradish slaw. Stir well together, then place in the fridge until ready to use.

2 For the beef, combine the paprika, cumin, rosemary, thyme, garlic, mixed spice and rapeseed oil in a bowl.

3 Score the beef with a sharp knife and rub all over with the spice mix. Leave in the fridge overnight to marinade.

4 When ready to cook, preheat the oven to 160'C/140'C fan/gas mark 3. Place the brisket in a roasting tray with a cupful of water. Cover with foil and cook for 3-4 hours until very tender. Shred using tongs or two forks.

5 Serve the pulled beef in soft white rolls with sliced tomato and Little Gem lettuce, accompanied by the horseradish slaw and some skinny chips.

Catatan

This recipe was showcased by Kevin Osbourne, Ballyga//y Castle Hotel at the 2016 Balmoral Show.