Pulled Beef Brisket Jacket Potatoes with Crispy Shallots and Broccoli

Steps

1. Pat beef dry (dice 2cm for oven method) and toss with brisket spice mix, flour and salt. Set aside in slow cooker or casserole dish. Thinly slice onion and finely dice carrot. Add to slow cooker/casserole dish, cover and set aside in the fridge.
2. Bring a half-full kettle to the boil. Combine beef stock powder and boiling water in a heat-proof bowl (1 cup for slow cooker, 2 cups for oven). Add tomato paste, mustard and Worcestershire sauce. Stir, cover and set aside in the fridge.
3. Preheat oven to 220°C. Add sauce to beef and cook in slow cooker, on high for 9-10 hours or in oven for about 2½ hours. Meat will be tender and pull apart easily when ready. Set aside to rest. When beef has 1 hour cook time remaining, bring a large pot of salted water to the boil.
4. Cook potatoes in pot of boiling water for about 15 minutes, until nearly tender but not cooked through. Drain and set aside. Tear a square of foil and baking paper for each potato. Place foil on the bench and place baking paper on top. Place a potato on each, season and drizzle with olive oil. Wrap potatoes, place on an oven tray and bake for about 30 minutes, until tender.
5. While potatoes cook, cut broccoli into small florets. When potatoes have 10 minutes cook time remaining, add broccoli and butter to one side of the tray. Season and cook for a further 10 minutes, until just tender. Add cooked broccoli to a medium bowl along with spinach and crispy shallots. Toss to combine. Remove brisket from sauce and roughly pull with two forks (for slow cooker). Add back to sauce and season to taste. Unwrap cooked potatoes, slice halfway through and top with grated cheese.
6. Top each potato with pulled beef a dollop of sour cream and sweet chilli sauce (if using). Serve broccoli on the side.