Triple Cocoa Pulled beef brisket

Method

For the brisket, put the coriander seeds, cumin seeds, mustard seeds and peppercorns in a frying pan and toast over a medium heat for a few minutes, allow to cool.
add the cooled spices to a pestle and mortar and grind to a powder. Add the sugar, cocoa powder, smoked paprika and cayenne pepper mix together.
Score the inside of the beef with a knife and rub the spice mix all over the joint, inside and out. Roll the joint up and tie with butcher’s string in several places. Cover with cling film and leave in the fridge overnight.
The next day, preheat the oven to 160C Put the brisket on a wire cooling rack inside a roasting tray and pour the chocolate stout around the outside and cover with foil.
After 4-6 hours the beef should be soft and tender. Remove from the oven and leave to rest in the foil for 25 minutes. save any cooking juices.
For the barbecue sauce, put a very large pan over a high heat and add the vinegar. Bring to the boil, then turn down the heat and slowly reduce the liquid by half. Add the sugar, whisky, cola, ketchup and juices and Worcestershire sauce. Skim off the fat from the surface of the beef brisket cooking juices and add the remaining juices to the pan. Bring back to the boil, then turn the heat down and simmer slowly for 15-20 minutes.
Meanwhile, remove the brisket from the rack and pull the meat apart using a fork. Add the shredded brisket to the simmering sauce along with any juices left in the roasting tray. Bring back to a very low simmer and cook for a further 10-15 minutes. Turn the heat off and put the pan to one side.

Serve the beef on bun and a little Haitian pikliz.to make the ultimate sandwich.