FOODLOVER magazine


Low & Slow Shredded Beef Brisket 

This tender beef brisket is slow cooked, shred and served in soft rolls with caramelised sweet onions. Great for a barbecue gathering. 

Brisket burger  


  • 900g lean brisket joint (unrolled) 
  • 2 tbsp rapeseed or olive oil 
  • Salt and freshly milled black pepper 
  • 1 tbsp chipotle paste  
  • 200ml good, hot beef stock 
  • 1 x 400g chopped tomatoes with herbs 
  • 2 tbsp runny honey 
  • 3 tbsp Bourbon whiskey, optional 


  • 2 red onions, peeled and sliced 
  • 2 tbsp water 
  • 2 tbsp good balsamic vinegar 
  • 1 tbsp caster sugar 
  • Bread rolls, to serve 
  1. Preheat the oven to 150C/gas 2. 
  2. Heat one-half of 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 ovenproof dish with a lid. 
  4. Add the chipotle paste, stock, tomatoes, honey and Bourbon (if using). Cover, transfer to the oven and cook for 3–3.5 hours until the beef is tender. 
  5. Meanwhile, prepare the sweet onions. Put the onions in a small pan with the water and sweat the onions under a moderate heat for 10 mins, stirring occasionally. Add the vinegar and sugar. Continue to cook the onions for a further 10–15 mins until soft and syrupy. 
  6. Transfer the beef to a clean chopping board, reserving the sauce. ‘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. 

COOK’S TIP: The brisket can be reheated in a pan on the hob or on the barbecue. 

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Foodlover Magazine

West Country FOODLOVER is a print magazine and news based website offering a foodie’s guide of what’s hot across the South West. We inspire foodies with great seasonal recipes, competitions, news and events. The magazine, website and newsletter reach more than 128,000 foodies each issue.