It’s the ultimate slow cooker recipe using brisket and fresh pineapple for a burst of delicious flavour. Bromelain, an enzyme found naturally in pineapples, helps to tenderise the meat as it cooks. If you don’t have a slow cooker, you can easily make this in the oven – see notes below the recipe. Leftovers freeze well, too! Note: liquid smoke can be found from many delis, specialist stores or online.
1 medium pineapple
1kg beef brisket
¼ teaspoon ginger powder
¼ teaspoon ground black pepper
¼ cup smoky barbecue sauce
Pan juices from cooking the brisket
25g butter or 3 tablespoons olive oil
2 tablespoons plain flour
2 teaspoons mesquite liquid smoke (see note above)
Peel and dice pineapple. Pat dry brisket with paper towels. Preheat a barbecue or a large frying pan over high heat. Sear brisket, for about 2 minutes on both sides. Transfer brisket to the slow cooker (for an oven method see notes below).
Add pineapple, ginger, black pepper. In a jug mix stock and barbecue sauce and pour over the brisket. Cook on high for 8 hours, the meat should be tender and fall away when pulled with a fork.
Transfer meat to a bowl or large dish, pull with a fork. Using a ladle scoop out the pineapple to the same bowl or dish.
To make the Smoky Gravy: remove the excess beef fat from the pan juices – you can chill the juices in the fridge overnight and lift out the solidified fat. Otherwise, transfer juices to a clean bowl or shallow baking dish. Dip the bottom of a soup ladle filled with ice into the juices and the fat will solidify and stick to the bottom of the ladle. Wipe off with a paper towel and repeat the process until very little fat remains on the bottom of the ladle.
Heat a large saucepan over medium heat and melt butter, heat until bubbling. Whisk in the flour and add about ½ cup of the pan juices, whisking to make a thick paste. Add another cup of the juices, whisking, then the remaining juices. Bring to a gentle simmer to thicken. Stir in liquid smoke. Pour smoky gravy over the pulled brisker and pineapple, stir through.
Serving suggestions: serve pulled brisket with rice; on top of corn chips, sprinkled with a little grated cheese then grilled in the oven for 5 minutes and sprinkled with fresh coriander for delicious nachos with a twist; or serve on its own with some bread rolls as sloppy joes. You can also serve with a slaw and serve it as a burrito or wrap!
Oven method: instead of slow cooker, you can make this dish in an oven. Simply follow the instructions as above then place the meat and remaining ingredients in an oven-proof dish (such as a cast iron casserole with a lid) and cook in an oven preheated to 160°C for 3-4 hours or until the meat is tender and falling apart when pulled with a fork.