Serves: 4–6 | Prep: 15 mins | Cook: 4–6 hrs | Effort: More effort
Rich, tender, and packed with flavour - ideal for slow weekends or batch cooking.
Ingredients:
- 2 tbsp sunflower oil
- 1kg brisket beef (kitchen string removed)
- 2 onions, chopped
- 4 garlic cloves, finely grated
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 1 tsp chilli powder (optional)
- 1 tbsp mustard powder
- 30g light muscovado sugar
- 100ml red wine vinegar
- 100ml tomato ketchup
- 500ml beef stock
- To serve: soft buns + coleslaw
Simplified Method:
- Preheat oven to 150°C / 130°C fan / Gas 2.
- Sear brisket in 1 tbsp oil in a flameproof casserole for 10–15 mins until browned all over. Remove from pan.
- Add 1 tbsp oil + chopped onions. Cook 8–10 mins until soft.
- Add garlic and cook 1 min.
- Stir in spices + mustard powder to make a paste.
- Add sugar, then vinegar. Let it bubble a few mins.
- Stir in ketchup and stock. Bring to a simmer.
- Return beef to pan, spoon sauce over.
- Cover tightly with foil + lid. Bake for 4 hrs.
- Check meat - if not fork-tender, turn beef, stir sauce, and cook up to 2 hrs more.
- Once tender, let it cool slightly. Shred with 2 forks and stir into sauce.
- Serve in buns with coleslaw - or chill/freeze for later!
To Serve With:
- Soft brioche or white buns
- Classic or red cabbage coleslaw
- Corn on the cob or sweet potato wedges
- Pickles or sliced jalapeños (optional kick)
🔗 For full instructions + nutrition info: