In this moreish canapé recipe, Danny Kingston cooks brisket low and slow over eight hours for sweet, tender, melt-in-the-mouth meat. Danny serves the shredded brisket on chicory leaves with a dollop of fiery horseradish and fukujinzuke – a delicious Japanese pickle made from cucumber, aubergine and mooli radish.
Warm spiced pulled brisket with horseradish and fukujinzuke