- Yield: 6 Servings
- Total Time: 4 Hours
- 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)
How to Make It
- Preheat the oven to 140°C.
- Generously apply salt to the meat.
- 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.
- 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.
- 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).
- Once the meat has cooled a little bit, shred it into bits using two forks or your hands.
- Add the reduced pan juices back to the shredded beef and combine.