Warm Spiced Pulled Brisket With Fukujinzuke

Warm Spiced Pulled Brisket With Fukujinzuke

  • Serves 20
Rated by 25 people
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A beautifully tender, slowly cooked brisket deserves to be well-seasoned. This recipe easy delicately balances sweet, savoury, and spicy ingredients, as well as sharp, sour Japanese fukujinzuke pickled radish, to create a beautifully complex overall flavour that your taste buds will not soon forget.

Recipe courtesy of Great British Chefs.


spiced pulled beef:
1kg beef brisket, rolled and tied
1 red onion, chopped
2 celery sticks, chopped
3 garlic cloves, finely chopped
50g of japanese pickled radish, (fukujinzuke)
3 tomatoes, chopped
1 tsp chilli flakes
50g of honey
50g of dark brown sugar
50ml of cider vinegar
1 dash of worcestershire sauce
1 dash of ketchup
500ml of lager beer
1 tbsp of ground cumin
1 tbsp of mustard powder
4 tbsp of olive oil
pinch of salt and black pepper

to serve:
50g of creamed horseradish
20 chicory leaves
japanese pickled radish, (fukujinzuke)

How To Prepare

  1. Begin by searing the brisket. Place a large frying pan on the hob on a high to medium heat and add the oil and then pop in the brisket to brown and seal all over.
  2. Take the beef out of the pan and set aside. Add the onion, celery, garlic and pepper to the pan, bring the heat down and gently fry until everything softens and caramelises, for about 20–30 minutes.
  3. Turn the heat back up and add the fukujinzuke, chilli and tomatoes, sautéing for a couple of minutes and stirring with a wooden spoon.
  4. Add the cumin and mustard and continue to stir for another minute, then add the honey, dark brown sugar, tomato sauce, vinegar, Worcestershire sauce and beer. Bring to the boil, then simmer for 15 minutes.
  5. Preheat the oven to 130°C/gas mark 1.
  6. Leave the contents of the pan to cool for 5 minutes. Transfer to a blender or food processor and season to taste. Blitz until smooth.
  7. Take a stock pot or casserole dish with a lid and place the brisket inside. Pour over the sauce, place the lid on your chosen cooking receptacle and place in the oven.

  8. Return every half an hour or so (or when you can remember) and turn the brisket in the sauce. Repeat for around 8 hours or until the brisket becomes very soft and tender.
  9. Remove from the oven, take the brisket out of the sauce and place on a chopping board. Cut the string and with two forks shred the brisket,starting at one end, pulling the fibres apart lengthways into ribbons (this should be quite easy). Mix the beef back into the sauce.
  10. Serve up by spooning a healthy amount of meat into the well of each chicory leaf and place on a large platter. Finish by blobbing a small amount of horseradish on top and sprinkle across some of the remaining fukujinzuke pickle on each one.