Serves: 4
Cook Using:
Method
- Rub the brisket with olive oil, smoked paprika, garlic powder, onion powder, salt and pepper.
- Place into a slow cooker with the beef stock and BBQ sauce.
- Cook on LOW for 6–8 hours or HIGH for4 hours until the brisket is tender and shreds easily. Oven option: Cover tightly with foil and cook at 160°C (fan 140°C) for 3½–4 hours.
- Remove the brisket from the pot and shred with two forks.
- Mix with a few spoonfuls of the cooking juices and a little extra BBQ sauce.
- Preheat oven to 220°C (fan 200°C)/ Gas mark 7.
- Spread each pizza base with a thin layer of BBQ sauce, scatter with mozzarella, and add generous spoonfuls of the pulled brisket.
- Bake for 8–10 minutes until the cheese is bubbling and the edges are crisp.
- Drizzle with hot honey. Add rocket leaves and quick-pickled red onion.
Ingredients
For the Brisket
- 600-800 g Northern Ireland Farm Quality Assured beef brisket
- 1 tbsp Olive oil
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- Sea salt
- Freshly ground black pepper
- 150 ml Beef stock
- 4 tbsp BBQ sauce plus extra for topping
For the Pizzas
- 2 Large pizza bases or 4 mini pizza bases
- 150 g Mozzarella grated
Quick Pickled Onion
- ½ Red onion finely sliced
- 1 tbsp Lemon juice or white wine vinegar
- Pinch of salt
To Finish
- 2 tbsp Hot honey
- Fresh rocket leaves
