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.
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