Cocoa-chilli pulled brisket recipe

Method

1. Preheat the oven to gas 3, 170°C, fan 150°C. Bring the brisket up to room temperature for 30 mins. Rub the meat with the cocoa powder and 1 tbsp chipotle paste. Heat 1 tbsp oil in a lidded casserole pan over a medium heat, brown the meat for 8-10 mins; set aside on a plate.
2. Add the remaining oil to the pan; cook the onions and garlic for 5 mins. Stir in the remaining chipotle paste, the potatoes, carrots and bay leaves. Return the meat to the pan; stir so the vegetables are on top, then pour over the stock to submerge the meat. Heat until bubbling.
3. Cover and cook in the oven for 4-4½ hrs, basting every hour or so, and removing the lid for the last 1 hr.
4. Pull the meat with 2 forks, then serve with the vegetables, with the pan juices drizzled over, alongside some steamed green veg, if you like.

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