INGREDIENTS

For the brisket

• 2 tbsp coriander seeds

• 2 tbsp cumin seeds

• 1 1/2 tbsp yellow mustard seeds

• 2kg whole piece of Manor Farm Beef Brisket

• 1 tbsp black peppercorns

• 1 tbsp dark brown sugar

• 1 tbsp smoked paprika

• 1 tsp cayenne pepper

• 400ml beef stock

For the BBQ sauce

• 250ml red wine vinegar

• 75g soft brown sugar

• 75ml bourbon

• 75ml cola

• 250ml tomato ketchup

• splash of Worcestershire sauce

• 200ml cooking juices from the beef brisket or gravy.

HOW WE MAKE IT

• STEP 1

  For the brisket, put the coriander seeds, cumin seeds, mustard seeds and peppercorns into a frying pan and toast over a medium heat for a few minutes, taking care not to burn them. Allow to cool.

• STEP 2

  Once cooled, add the spices to a pestle and mortar and crush to a powder. Add the sugar, smoked paprika and cayenne pepper and mix together.

• STEP 3

  Score the inside of the beef with a sharp knife and rub the spice mix all over the joint, inside and out. Roll the joint up and securely tie in several places using kitchen string. Cover with cling film and place in the fridge overnight.

• STEP 4

  The next day, preheat the oven to 160’c. Place the brisket on a wire rack inside a roasting tray and pour the beef stock around the outside. Cover the whole tray with aluminium foil to prevent any moisture escaping. Place in the oven to cook slowly for 4-6 hour, occasionally checking that the liquid hasn’t evaporated. Add some water if it looks low.

• STEP 5

  After 4 - 6 hours the beef should be soft and tender. Remove from the oven and leave to rest in the aluminium foil for 25 minutes. Reserve any cooking juices.

• STEP 6

  For the BBQ sauce, put a very large pan over a high heat and add the vinegar. Bring to the boil, then turn down the heat and slowly reduce the volume of liquid by half. Add the sugar, bourbon, cola, ketchup and juices and Worcestershire sauce. Skim off the fat from the surface of the beef brisket cooking juices and add the remaining juices to the pan. Bring back to the boil, then turn the heat down and simmer vey slowly for15-20 minutes.

• STEP 7

  Meanwhile, remove the brisket from the rack and pull the meat apart using a fork. Add the shredded brisket to the simmering sauce along with any juices left in the roasting tray. Bring back to a very low simmer and cook for a further 15-20 minutes.

• STEP 8

  Serve the beef in brioche or milk buns with coleslaw and a side salad for an amazing pulled beef sandwich!