Pressure Cooker Pulled Beef Brisket

I first ate pulled beef maybe 5 years ago at a restaurant in Leeds called Cattle Grid which has since shut down. They did pulled pork or pulled beef sandwiches for £5 at lunchtime, with chips and slaw. I’ve never had as good pulled beef since! With a huge craving in tow, I set about trying to recreate it. You can slow cook this if you don’t have a  pressure cooker, or even just put it in the oven on a very low heat.

As a side note, some of you might know I got a new job in March at High Street TV, who produce the Pressure King Pro (or PKP). It’s something we developed ourselves and is a really neat piece of kit. This post is 100% off my own back, I really like the product and can’t imagine my life without it now.

Anyway back to the beef. You need a nice bit of brisket – ours was just under 2kg. Look for plenty marbling, this means it has lots of fat running through it which will keep it moist and delicious. 


I marinated this overnight in some mustard, BBQ sauce, sugar, smoked paprika, cumin, garlic, salt and pepper. Wrap it in clingfilm in the fridge and give it a rub and a turn after 6 hours or so. Then it’s into the pressure or slow cooker, make sure you brown it on all sides first. Then I added a mug full of water and set the PKP to ‘meat’ for 1 hour 15 and it was falling apart. If you use a slow cooker I’d allow 4-5 hours, same in the oven. 

When it’s ready, shred the beef using two forks and it should come apart quite easily. Keep the cooking juices and add a little cornflour to them to thicken into a gravy, if you want, or just pour over the beef to keep it nice and moist.

Serve in bread buns with homemade slaw, or if you’re feeling wintery like I was, just add to a big plate of mash.

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