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Foodie Thursday

Resident cook Nigel Barden serves up a dish for Foodie Thursday.

Release date:

1 hour, 55 minutes

Last on

Thu 17 Mar 2016 17:05

Slow-Cooked Pulled Chipotle Brisket

from The Irish Beef Book by Pat Whelan & Katy McGuinness (Gill & Macmillan Books)<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />


Serves 6


Prep time: 15 mins

Cooking time: 5½ hrs


2kg piece of brisket, on the bone


For the Marinade:

6 tbsp tomato puree

2 tbsp chipotle paste

330ml beer

2 tbsp wine vinegar

2 tbsp Worcestershire sauce

2 tbsp honey, or maple syrup (Pat uses Highbank apple syrup)

2 tbsp Dijon Mustard

small bunch of thyme

4 cloves of garlic, smashed

freshly ground black pepper

sea salt


1. Combine all the ingredients for the marinade.  Slather the marinade all over the meat & place in the fridge, covered with cling-film, overnight.

2. The next day, place the brisket & marinade in a roasting dish & cover well with tin foil.

3. Cook at 130C/fan, 110C/gas mark 1 for about 5 hrs or until the meat is very tender & falling apart. 

4. Cook for a further 30 mins without the foil, until the meat is nicely browned.

5. When the joint is cool enough to handle, remove any excess fat & shred the meat. 

6. Pour the cooking liquid, along with any interesting bits of caramelised sauce, into a jug & allow the fat to rise to the top.  Skim off the fat, reduce the juices if they are very liquid & add the pulled meat to the remaining juices.

7. Serve in a bap with red slaw.


Red Slaw


Serves 6



¼ red cabbage

1 bulb fennel, trimmed

2 large carrots, peeled

2 large beetroot, peeled

1 bunch spring onions, trimmed

1 large bunch of coriander, chopped

125ml natural yoghurt

125ml mayonnaise

juice of 1 lime



1.  Finely slice the cabbage & fennel, & grate the carrots & beetroot. 

2.  Slice the spring onions finely.

3.  Combine in a bowl with the chopped coriander.

4.  Make a dressing with the yoghurt, mayonnaise & lime juice & add to the vegetables.


Sweet Potato Wedges


Serves 6



6 medium sweet potatoes

extra virgin olive oil or rapeseed oil

2 tsp ground cumin



1.  Preheat the oven to 200C / fan 180C / gas mark 6.

2.  Slice the sweet potatoes lengthwise into wedges .

3.  Brush the slices with oil & sprinkle with ground cumin.  

4.  Lay on a sheet of greaseproof paper & place in the oven for about 45 mins or until tender & starting to caramelise.

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