Pulled brisket by Adross Farm Shop

OUR family set up Ardross Farm Shop to sell our own produce including our succulent 28 day aged grassfed beef and lamb, and the wide array of vegetables we grow in the fields surrounding the shop which we pick fresh every day.

We stock everything you would need for an inspiring local weekly shop.

Every product within our shop is taste tested by one of the family (a hardship we know!) so we can fully recommend all our products, as well as giving cooking and serving suggestions.

However, after trying all these fantastic products our family favourite for dinner still has to be Mum’s pulled brisket flat breads.

For more information visit: www.ardrossfarm.co.uk


3 tbsp rapeseed oil

2-2½ kg Ardross beef brisket, rolled

2 red onions chopped

1 tbsp sweet smoked paprika

1 tbsp English mustard powder

2 tsp cinnamon

½ tsp cayenne pepper

1½ tbsp treacle

2 tbsp plus 50ml red wine vinegar

2 tbsp plus 75g soft light brown sugar

3 garlic cloves crushed

4 bay leaves

3 fat red chillies, pierced a few times with a small sharp knife

500ml passata

2 tbsp Worcestershire sauce


1 Heat 1 tbsp oil in a frying pan. Season the beef and sear until browned all over. Lift out and place in a slow cooker or casserole dish with a tightfitting lid.

2 Add another 1 tbsp oil and the onions to the frying pan and sweat for 10 minutes until really soft.

3 Meanwhile, in a bowl, mix the paprika, mustard powder, cinnamon, cayenne, treacle, 2 tablespoons of vinegar, 2 tablespoons of sugar and the remaining oil. Brush all over the meat, reserving about 2 tablespoons for later.

4 Heat oven to 150°C/130°C fan/gas 2, if not using a slow cooker.

5 Add the garlic, bay leaves and chillies to the softened onions, cook for 2 minutes, then pour in the passata, Worcestershire sauce, remaining vinegar and sugar. Season the sauce, and pour over the brisket. Cover with a lid, and bake for 5 hours, turning once or twice during cooking, until really tender.

6 Brush the remaining spice paste over the meat. Cook for a further 20 minutes until the meat is dark and sticky.

7 Remove from the oven or slow cooker, cover loosely with foil and leave to rest for 15 minutes.

8 Lift the meat on to a board.

Pour the sauce through a sieve to remove the chillies

In association with Taste Communications.