Recipe: Low and Slow Beef Brisket Sarnies

Beef brisket can be daunting, you get visions of hours of cooking and prep time, the need for industrial outside smokers and a sense that it might be that stretch too far. But it needn’t be. This recipe needs little more attention than 20 minutes, then, it’s in the oven for you to carry on your entire day, as you please, before coming home to authentic melt in your mouth Beef Brisket.

(serves 2-4)


1 flat beef brisket joint, 400-500g
2 Tbsp American Mustard
1 onion
2 celery sticks
500ml beef stock

dry rub:
1  Tbsp salt
1 Tsp smoked paprika
1 Tsp garlic powder
1 Tsp dried thyme
1 Tsp dried sage
1/2 tsp crushed black pepper
1/2 Tsp chilli powder

50ml apple juice
1 Tbsp golden syrup
1 tbsp black treacle
1 Tbsp worcester sauce
1 Tbsp runny honey
1/2 Tsp beef stock concentrate

to build the perfect brisket sarnie;
4 Slices fresh sourdough bread
3 tbsp best quality mayonnaise
1 tbsp dijon mustard
1 Tsp white wine vinegar
2 pickled chillies, sliced
Sliced gruyere or Emmenthal cheese
2 large gherkins, sliced
Salt and white pepper

Pre-heat the oven to 110°c. Finely slice the onion and lay it on the base of a small, deep sided oven tray. Slice the celery sticks lengthwise and add to the tin. Brush the brisket all over with the mustard. Combine the dry rub ingredients and then place the dry rub all over the brisket ensuring even coverage. Place the brisket on top of the vegetables and add the beef stock around the sides. (The stock should touch the brisket around half way up but not cover it). Place 2 sheets of tin foil together and then tightly wrap the oven tray before placing in the oven and baking, untouched, for 6 hours. Patience is necessary!

When the 6 hours is up, remove the brisket from the oven, peel back the foil and gently lift the brisket to a clean oven tray. Crank the oven up to 180°c. Mix the glaze ingredients together in a bowl using a small whisk and cover the brisket in the glaze. Place back in the oven and roast for 30 minutes basting every 10 minutes until glazed, sticky and dark in colour. Remove the brisket from the oven, wrap in foil and allow to rest until needed.

The brisket is versatile at this stage and can be served ins slices with chips and coleslaw or baked potato and BBQ beans. However my favourite way is to first lightly toast some sourdough bread. Then make a mustard mayonnaise by combining the mustard, mayo and white wine vinegar with a seasoning of salt and white pepper. Spread this onto one slice of bread, sliced the brisket and pile on top then add the pickled chillies and top with sliced cheese. Grill under a hot grill for 4-5 minutes to melt the cheese then top with sliced gherkin, more mustard mayo and top with another slice of toasted sourdough.







Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s