Shredded beef brisket

Serves: 6
Preparation time: 15 minutes
Cooking time: 31⁄2 hours

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900g (2lb) lean brisket joint (unrolled)

2 tbsp rapeseed or olive oil

Salt and freshly milled black pepper

1 tbsp chipotle paste (available at larger supermarkets)

200ml (7fl oz) good, hot beef stock

1 x 400g (14oz) can chopped tomatoes with herbs

2 tbsp runny honey

3 tbsp Bourbon whiskey, optional

For the sweet onions

2 red onions, peeled and sliced

2 tbsp water

2 tbsp balsamic vinegar

1 tbsp caster sugar

Bread rolls, to serve


1. Preheat the oven to 160°C/R2.

2. Heat half the oil in a large non-stick frying pan.

3. Place the joint on a chopping board and season all over with salt and pepper. Brown the joint on all sides and transfer to a large flame/ ovenproof dish with a lid.

4. Add the chipotle paste, stock, tomatoes, honey and Bourbon (if used). Cover, transfer to the oven and cook for 3-31⁄2 hours until the beef is tender.

5. Meanwhile prepare the sweet onions; put
the onions in a small pan with the water and sweat over a moderate heat for 10 minutes, stirring occasionally. Add the vinegar and sugar. Continue to cook the onions for a further 10-15 minutes until soft and syrupy.

6. Transfer the beef to a clean chopping board, reserving the sauce and ‘pull’ apart by securing with a fork and shredding the meat with a second fork.

7. Pile the shredded brisket in rolls of your choice, spoon over the sauce and serve with the onions.

Recipe and image courtesy of

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