Pulled beef brisket flatbread

Ingredients

1kg brisket – trimmed 

50g Essential Cuisine BBQ seasoning 

200ml coffee 

56g Essential Cuisine beef gravy 

5g Sosa smoke flavouring powder 

Method

Mix the BBQ Seasoning with the coffee and the smoked powder. 

Place the brisket in a slow cooker and pour over the BBQ, smoke flavouring and coffee blend. Cook on high for 4 hours. 

Remove the brisket from the cooking liquid & shred. 

Place in a medium saucepan. Top the cooking liquid to 800ml in a small saucepan, add the beef gravy and whisk together over a medium heat. Keep whisking until thickened. 

Ingredients

200g / 7oz plain or wholemeal flour 

¼ tsp salt 

100ml / 3½fl oz warm water 

2 tbsp Filippo Berio olive oil plus extra for cooking 

Method

Place the flour and salt in a large bowl and pour the water bit by bit. 

Mix the water and flour mixture together.  

Add the oil and knead the dough. 

Knead the dough for 5 minutes.

Leave the dough to stand for about 30 minutes.  

Divide the dough into 4-6 balls 

On a clean surface, roll each ball of dough one at a time.  

Pick up and move round the flatbread often so you know it hasn’t stuck. Don’t worry if they aren’t perfect circles. 

Heat a large frying pan over a medium heat. Take a sheet of kitchen paper and rub a little oil onto the surface of the pan. Cook each flatbread for about 2 minutes on one side.  

Flip the flatbread over using tongs and then cook for a couple of minutes on the other side.

Ingredients

300ml Filippo Berio white wine vinegar 

3 tbsp Sucranna golden caster sugar 

1 tbsp sea salt flakes 

6 black SOC Chef peppercorns

6 SOC Chef coriander seeds 

1 SOC Chef star anise 

1 bay leaf 

3 small red onions, sliced into rings   

Method

Pour the vinegar into a pan, add the sugar, sea salt, spices and bay leaf, and bring to a simmer. After 1 min, check that the sugar and salt have dissolved. Remove from the heat. 

Boil the kettle. Put the onion slices in a colander. Pour over the hot water from the kettle and drain well. Pack the onion rings into a 500g sterilised jar. Pour over the warm vinegar and seal. Cool, then chill and leave to pickle for 2 hrs.  

Method

Place the warm flat bread on your plate and spread the spicy hummus over the top, before arranging the brisket, chutney and pickled onions. Finish with micro herbs and a drizzle of Filippo Berio chilli oil.