Brisket is the ultimate hands-off feast for a crowd. A rich, smoky rub, a bottle of stout and a long, slow cook turn a tough, inexpensive cut into meltingly tender beef. It is perfect for Halloween night, a Bonfire Night gathering or a big weekend lunch. This serves eight with leftovers.
Ingredients
- 2kg beef brisket joint
- 2 tbsp smoked paprika
- 1 tbsp soft dark brown sugar
- 1 tsp ground cumin and 1 tsp garlic powder
- 1 tbsp salt and 1 tsp black pepper
- 2 tbsp oil
- 3 large onions, thickly sliced
- 4 garlic cloves, sliced
- 330ml stout
- 500ml beef stock
- 2 tbsp tomato purée
- 1 tbsp black treacle
- 2 bay leaves and a few sprigs of thyme
Method
- Heat the oven to 150°C (130°C fan) / gas 2. Mix the paprika, sugar, cumin, garlic powder, salt and pepper and rub all over the brisket. For the best flavour, do this the night before and chill.
- Sear the brisket in the oil in a large casserole dish for 4 to 5 minutes on each side until deeply browned. Set aside.
- Fry the onions for 8 minutes until soft, add the garlic for a minute, then stir in the tomato purée and treacle.
- Pour in the stout and stock, scrape up the base of the pan, add the herbs and return the brisket, fat-side up.
- Cover tightly with a lid or foil and cook for 4 to 4.5 hours, until the meat is fork-tender.
- Rest for 20 minutes. Skim off the fat, reduce the sauce on the hob if you want it thicker, then slice against the grain or pull apart and serve with the sauce.
What to serve with brisket
Pumpkin or butternut squash mash, creamy mashed potato, braised red cabbage, buttered kale or crusty bread rolls for pulled brisket sandwiches.
Tips
- Choose a joint with a good layer of fat on top. It bastes the meat as it cooks.
- Cook it a day ahead and reheat gently in the sauce. It slices more neatly when cold.
- A slow cooker works too: brown first, then cook on low for 9 to 10 hours.
- Leftovers make excellent pulled beef toasties or a rich ragu.
FAQs
How do you know when brisket is done?
A fork should slide in easily and twist with little resistance. In a thermometer test, aim for roughly 93 to 96°C in the thickest part.
Should I slice or pull brisket?
Slice against the grain for a neat roast, or shred with two forks for sandwiches and tacos.
Can I freeze it?
Yes. Freeze sliced or pulled brisket in its sauce for up to three months.
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