Ingredients
Serves 4
Prep time: 25 minutes
Cooking time: 4 hours
For the beef brisket:
- 750g Irish beef brisket
- 2 tbsp brown sugar
- 2 tsp paprika
- 4 tsp chilli flakes
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp dried thyme
- 1 tsp cracked black pepper
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp ground cloves
For the sticky glaze:
- 200g ketchup
- 2 tbsp tomato paste
- 150g brown sugar
- 2 tbsp honey
- 50ml cider vinegar
- 1 tbsp Worcestershire sauce
- Juice of 1 lemon
- 1 tsp smoked paprika
For the slaw:
- 1 carrot, peeled and grated
- 2 Granny Smith apples, grated
- 1 bunch spring onions, finely sliced
- ¼ white cabbage, shredded
- ½ bunch fresh coriander, finely chopped
- 50g mayonnaise
- Juice of 1 lemon
- Salt and pepper, to taste
- 4 brioche burger buns
Method
- Preheat the oven to 130°C / 120°C fan / gas mark ½.
- On a flat surface, brush Dijon mustard on both sides of the brisket.
- In a bowl, combine all the dry rub ingredients and spread half of the mixture over one side of the brisket.
- Lay a large piece of parchment paper on a tray and place the seasoned side of the brisket down onto it.
- Sprinkle the remaining spice mix over the top and rub it evenly over the entire surface.
- Cover with parchment paper, then tightly seal with tin foil on a roasting tray.
- Bake for 4 hours, flipping halfway through.
- While the brisket cooks, prepare the sticky glaze.
- Combine all glaze ingredients in a medium saucepan and whisk to combine.
- Cook over low to medium heat for 25 minutes, or until thickened and glossy.
- Remove from heat and set aside at room temperature.
- For the slaw, combine all ingredients in a large bowl. Mix well and season with salt and pepper to taste.
- Remove the brisket carefully from the oven and open the foil.
- Using two forks, shred the brisket into a large bowl.
- Add half of the sticky glaze and mix well. If too dry, add more glaze as needed.
- Toast the brioche buns.
- Assemble the sandwiches by spooning a generous layer of glaze onto each bun, then filling with slaw and pulled brisket.
Chef's Tips
- Marbling: Look for good marbling in the beef; it guarantees tenderness and a juicy finish.
- Resting: Allow the meat to rest before shredding so the juices redistribute throughout the brisket.
- Slicing: If slicing instead of shredding, always cut against the grain for maximum tenderness.
