This Hereford Prime Beef Brisket has been coated in Rum & Que’s Bull Dust then slow cooked to perfection.
Best re-heated in the microwave for two and a half minutes - simply snip a corner of the plastic to let the steam escape.
We recommend placing beef in a bowl so the juice doesn’t make a mess in the microwave. Can also be re-heated in the oven, BBQ, frying pan or air fryer.
Recipe: Serves 2
200gm Magills Slow Cooked Brisket
400gm Handmade Biang Biang noodles, fresh lasagne sheets sliced into thick strips or pappardelle pasta
1 tsp sliced shallots
2 tsp fresh garlic
Chilli oil to your taste
Quarter tsp ground Sichuan peppers
2 tsp Soy Sauce
1 tsp Chinese Black Vinegar
3 tbspn Cooking Oil
Start by making biang biang noodles, or if you don’t have time you can slice fresh lasagne sheets to your preferred thickness, or use pappardelle pasta.
Cook the beef brisket - simply snip off a corner of the bag and place in microwave for two and a half minutes. Use two forks to pull it apart.
Then gather together thinly sliced shallots, garlic, chilli oil, ground Sichuan peppers, soy sauce and Chinese black vinegar. Place these ingredients on top of the cooked noodles.
Heat 3 tbspn cooking oil, pour over ingredients and stir into noodles/beef. Top with spring onion, peanuts & coriander.