Shredded roast beef recipe

Ingredients

• 1 tablespoon solid cooking fat
• Sea salt
• 1 x 1.3–1.8 kg beef brisket, cut into 2 or 3 big chunks
• 375 ml Bone Broth
• 1 tablespoon apple cider vinegar
• A large handful of fresh herbs (thyme, rosemary, sage and oregano all work great)

1. Preheat the oven to 140°C.
2. Generously apply salt to the meat.
3. Heat the cooking fat in an ovenproof pot with a lid on medium–high heat. When the fat has melted and the pan is hot, brown the chunks of beef on all sides. Turn off the heat.
4. Add the bone broth and vinegar to the pot along with the fresh herbs. Ensuring that your lid is on tightly, cook for 3 to 4 hours, checking periodically to make sure there is liquid in the bottom of the pot. The meat is finished cooking when it pulls apart easily with a fork.
5. Remove the meat from the pot and let it cool for a couple of minutes. Meanwhile, pass the juices from the pot through a sieve, pour it into a small saucepan, and bring it to a simmer. Reduce the liquid until the quantity is about 185 ml (about 15 minutes).
6. Once the meat has cooled a little bit, shred it into bits using two forks or your hands.
7. Add the reduced pan juices back to the shredded beef and combine.