Slow Cooked Brisket

Slow Cooked Brisket

Brisket is sometimes an underrated cut, but when slow-cooked it's an amazing addition to your repertoire, especially as a brilliant winter warmer, although we’ve also been known to cook it on our Big Green Egg in the summer. This is great served in a brioche bun with coleslaw, as part of an amazing dirty fries concoction or simply with baked potatoes and green vegetables.


Brisket joint (we can help you with that here)

2 onions

2 tins chopped tomatoes

2 tbsp smoked paprika

1 tbsp ground cumin

2 tbsp black treacle

1 tbsp brown sugar

2 tbsp BBQ sauce


  1. Preheat the oven to 120˚C.
  2. Mix the rub ingredients (paprika, cumin, treacle, sugar and BBQ sauce).
  3. Unroll the brisket joint and smear with the rub ingredients before massaging in.
  4. Roughly chop the onions and put in the bottom of a large casserole dish, then place the brisket on top.
  5. Add the two tins of tomatoes and put a large piece of baking parchment over the top of the pan, before putting the lid on.
  6. Put in the oven (or the bottom oven of your aga) for around 6 hours. You will know it's ready when it pulls apart easily.
  7. Remove the meat from the pan and pull the whole joint apart in to shreds
  8. Skim off as much of the fat as you can from the liquid in the pan, before blitzing it with a mixer to create a smooth sauce to serve with the meat.
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