Shredded Beef Brisket

Low and Slow

This tender beef brisket is slow cooked with a combination of chipotle paste, stock, chopped tomatoes, honey and whiskey. Shred and serve in soft rolls with caramelised sweet onions. A great recipe for barbecue or alfresco gatherings.

Prep Time 15 Minutes - Cooking 3 hour 30 Minutes
6 People

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900g lean brisket joint (unrolled)
2 tablespoons oil
1 tablespoon chipotle paste (available at larger supermarkets)
200ml good, hot beef stock
1 x 400g can chopped tomatoes with herbs
2 tablespoons runny honey
3 tablespoons Bourbon whiskey, optional
For the Sweet Onions:
2 red onions, peeled and sliced
2 tablespoons water
2 tablespoons good balsamic vinegar
1 tablespoon caster sugar
Bread rolls, to serve


1 Preheat the oven to 150°C,130°C, Fan, Gas Mark 2.
2 Heat half 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 flame/ovenproof dish with a lid.
4 Add the chipotle paste, stock, tomatoes, honey and Bourbon (if used). Cover, transfer to the oven and cook for 3-3½ 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 minutes, stirring occasionally. Add the vinegar and sugar. Continue to cook the onions for a further 10-15 minutes until the soft and syrupy.
6 Transfer the beef to a clean chopping board, reserving the sauce and `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.


The brisket can be reheated in a pan on the hob or on the barbecue. Alternatively, season brisket, cover and cook on the BBQ (indirect) for 3-4 hours. Transfer to a cast iron pot, add the wet ingredients, cover and cook over indirect heat for a further 3-4 hours for a optimum internal temperature of 95°C - perfect for pulling/shredding.

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