Triple Cocoa Pulled beef brisket

Serves: 10

Prep time: 40 mins

Cook time: 4-6 hours

Total time: 4-6 hours


Meal type: mains


Occasion: BBQ party

Author: dghchocolatier

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  • For the brisket
  • 2 tbsp coriander seeds
  • 2 tbsp cumin seeds
  • 1½ tbsp yellow seeds
  • 1 tbsp black peppercorns
  • 1 tbsp dark brown sugar
  • 1 tbsp smoked paprika
  • 1 tbsp cocoa powder
  • For the beef
  • 2kg whole piece of brisket
  • 1tsp cayenne pepper
  • 500ml chocolate stout
  • For the barbecue sauce
  • 250ml Cocoa/cider vinegar
  • 75g soft dark brown sugar
  • 75ml whisky
  • 75ml cola
  • 250ml tomato ketchup
  • Dash Worcestershire sauce
  • 200ml cooking juices from the brisket


For the brisket, put the coriander seeds, cumin seeds, mustard seeds and peppercorns in a frying pan and toast over a medium heat for a few minutes, allow to cool.
add the cooled spices to a pestle and mortar and grind to a powder. Add the sugar, cocoa powder, smoked paprika and cayenne pepper mix together.
Score the inside of the beef with a knife and rub the spice mix all over the joint, inside and out. Roll the joint up and tie with butcher’s string in several places. Cover with cling film and leave in the fridge overnight.
The next day, preheat the oven to 160C Put the brisket on a wire cooling rack inside a roasting tray and pour the chocolate stout around the outside and cover with foil.
After 4-6 hours the beef should be soft and tender. Remove from the oven and leave to rest in the foil for 25 minutes. save any cooking juices.
For the barbecue 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 liquid by half. Add the sugar, whisky, 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 slowly for 15-20 minutes.
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 10-15 minutes. Turn the heat off and put the pan to one side.

Serve the beef on bun and a little Haitian make the ultimate sandwich.