Beef Brisket

Beef Brisket


There are two briskets sitting in the under chest between the front legs. The brisket is well exercised with a lot of connective tissue. Whether you choose the brisket flat navel end or brisket point end it’s a forgiving cut, but the margin between delicious and juicy and dry and stringy is small.

What to look for when buying beef brisket

The first thing to look for is a thick ribbon of fat, about an inch thick along the top, this will ensure the beef will keep moist while cooking and will be easier to cook. Also, feel for one that is softer or flexible (for the want of a better word) this will turn out better than a stiff one.

Best Cooking Method

The brisket responds well to slow-cooking methods.

Texas Style Pulled Brisket


1.2 kg Beef Brisket, trimmed slightly

2 large brown onions, peeled and quartered

3 cloves garlic, peeled and flattened

100ml olive oil

500ml salt­-reduced beef stock

Dry Rub


3 tbsp brown sugar

1 tbsp smokey paprika

½ tsp freshly ground black pepper

½ tsp coarse sea salt

1 tsp garlic powder

1 tsp onion powder


Rub Brisket all over with dry rub. Set aside in fridge and allow to marinate for at least 3 hours. Preferably overnight. Bring to room temperature when ready to cook.

Preheat oven to 170°C. Place heavy based roasting pan over a cooktop on med­high heat. Add ½ the olive oil and brown beef, on all sides until brown.

Add remaining oil, onions and garlic to the pan. Allow the vegetables to soften. Add stock and deglaze bottom of pan. Cover tightly with foil and place in oven.

Cook for 2 hours and 45 minutes or until beef is very tender. Remove from oven and let rest for at least 30 minutes. When ready shred brisket and set aside until needed.



½ cup good quality whole egg mayonaisse

¼ cup white vinegar

¼ cup eschallots, chopped

¼ head green drumhead cabbage, coarsely sliced

1 cup red capsicum, thinly sliced

1 med red onion, thinly sliced

1 large carrot, coarsely shredded


Whisk mayonaisse, vinegar and eschallots together in large bowl. Add remaining ingredients and toss to combine. Season to taste with salt and pepper. Cover tightly and refrigerate for at least 1 hour.

To Serve

4 large burger buns

2 dill pickles, sliced thinly

Slice burger buns in ½ and toast in melted butter. Spoon shredded brisket on base of bun. Add coleslaw on top of brisket then add sliced dill pickles.

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