Pulled Yorkshire Wagyu Brisket with Pumpkin Chutney

Method

1. Toast the brisket spices (coriander seeds, cumin seeds, mustard seeds, peppercorns and star anise) in a frying pan over a medium heat for a few minutes, taking care not to burn them. Allow to cool.
2. Grind the spices in an electric grinder or pestle and mortar to a powder then add the sugar, smoked paprika and cayenne pepper. Mix together.
3. Turn the brisket over and score the meat with a sharp knife, then rub the spice mix all over the joint, inside and out. Place in a shallow dish, cover with cling film and chill overnight.
4. The following day pre-heat the oven to 150C/Gas 2. Heat the beef stock until hot. Put the brisket on a wire rack inside a roasting tin and pour the stock round the outside, then cover tightly with foil to prevent moisture escaping. Cook slowly in the oven for up to 6 hours until the meat is very tender, checking from time to time that the liquid hasn’t evaporated, adding hot water to top up if necessary.
5. Remove from the oven and leave to rest in the foil for 25 minutes, before pulling the brisket apart with a fork, reserving the meat juices.
6. To make the chutney, place the pumpkin in a bowl and sprinkle liberally with salt. Toss to get it all coated, cover and leave overnight. Drain any juices, wash in cold water, then drain again to remove excess moisture.
7. Peel and segment the fruit and remove the pith. Tip into a heavy-based pot with all of the remaining ingredients. Bring to the boil over medium heat, then reduce the heat and leave to simmer uncovered, stirring occasionally, for about 40 mins. Cool, then transfer to a sterilised jar and seal.
8. Serve the beef in the rolls with the pumpkin chutney.