Sticky Smokehouse Brisket Jacket Potato with Hot Honey

Serves 4

Cooking time: 5-6 hours

Crispy on the outside, fluffy on the inside – this jacket potato is loaded with smoky, slow-cooked brisket, glazed in a rich, sticky BBQ sauce, and finished with a drizzle of hot honey

Ingredients

4 Bannisters Yorkshire Family Farm Baked Jacket Potatoes (find them at Waitrose, Ocado, Home Bargains, Nisa & Iceland)

1kg beef brisket

2 carrots, peeled

2 sticks celery, quartered

1 red onion, peeled and diced chunkily

2 tbsp smoked paprika

2 Guajillo dried chillies, stem removed and chopped

4 – 6 large cloves of garlic, chopped

½ bottle red wine (we use a cabernet sauvignon)

1 beef stock cube or pot

a dash of soy sauce

2 bay leaves

1 green chilli, chopped

3 star anise

water to cover

2 tbsp cornflour

salt & pepper to season

200g grated cheese to top – we use a mix of red cheddar, mature cheddar and mozzarella

2 chillies, sliced

1 tbsp fresh parsley, chopped

a drizzle of hot honey

Method

Pan fry the brisket in a hot pan with some vegetable oil until it’s seared all the way round with a good colour and the meat is sealed.

Place the meat in the slow cooker.

Using the same pan you seared the meat in, add the carrots, celery and onion. Also add the smoked paprika and the dried Guajillo chillies (including the seeds). Add the garlic and fry together until you get a nice golden colour.

Add the red wine to deglaze the pan, simply stir with a wooden spoon to get the meat juices off the bottom of the pan.

Now add the stock pot or cube and soy sauce, bay leaves, green chillies, star anise pieces (count them in so you can count them out later so three in and three out – they’re not something you want to eat but the flavour is worth it!)

Add the mix to the slow cooker and top up over the meat with cold water. Place the cooker on low overnight or cook during the day on high for 5 hours. Check it’s soft by prodding with a knife – if the knife comes out easily and the meat is tender, it’s cooked, if the knife struggles to come away you need to cook the meat more.

Once you are happy the meat is cooked remove from the slow cooker and allow to cool and pull the brisket – this should fall apart easily.

Bring the leftover liquid to the boil and thicken with 2 tbsp of cornflour to 4 tbsp water. Stir together to form a white mix and pour into the boiling stock to thicken the mix.

Check the seasoning and add salt and pepper if needed – also remove your star anise and bay leaves and discard.

Now pour this hot mixture over the pulled brisket and allow to cool until needed.

Cook your Bannisters Baked Jackets as per pack instructions (or defrost and cook on the bonfire!). Cut with a criss cross and spoon over the sticky brisket with plenty of sauce.

Sprinkle over your three cheeses and sliced chillies. Add chopped parsley and a generous drizzle of hot honey.

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