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Recipe of the week: Spiced raspberry brisket

By Features Reporter

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Although the cook time is long in this recipe, you can leave it alone to do its thing, ending up with the most delicious, tender beef. Finishing it on the barbecue really adds a great smokiness and some lovely caramelised chunks.

Spiced raspberry brisket.
Spiced raspberry brisket.


For the sauce/marinade:

300g raspberries

1.5 tbsp balsamic vinegar

1tbsp brown sugar

1 shallot, roughly chopped

2 tsp chilli sauce

4 prigs thyme, leaves only

1.4kg piece beef brisket

500ml hot beef stock

2 bay leaves

Few sprigs thyme

Rolls and salad to serve.


Combine the ingredients for the marinade in a blender and blitz to a thick sauce. Set aside half the sauce.

Untie the beef joint and smear some of the sauce inside, sprinkle with salt and pepper, then retie it and smother the outside with sauce and some more salt and pepper. Set aside at room temperature to marinate for 30 minutes or cover and chill overnight.

Bring the beef to room temperature if marinating in the fridge. Heat the oven to 150C/130C fan.

Pour the beef stock into a casserole or roasting tin that will hold the meat snugly, though meat doesn’t need to be fully submerged. Add the beef, bay leaves and thyme sprigs, cover tightly either with a lid or foil and cook for three to four hours until the beef can be pulled apart.

Increase the oven temperature to 200C/180C fan. Remove the beef from the roasting tin and place on a baking tray, and cook uncovered for 10 to 15 minutes to crisp the outside. Rest, covered, for 30 minutes then shred, stirring in some of the cooking juices to keep it moist.

Alternatively, have the barbecue hot and sear the outside until beginning to char, then rest and shred as above.

Whilst the beef is cooking, bring the remaining raspberry marinade to the boil, reduce the heat and simmer for eight to 10 minutes until the shallots have softened and the sauce is thick.

Serve the shredded beef with bread rolls and salad and the raspberry sauce.

Tip: Place the remaining beef cooking juices in the fridge to allow the fat to solidify, scoop off once set (store in the fridge and use for roast potatoes), use the remaining liquor as stock for another recipe (freezable).

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