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Pulled Beef Brisket

Our pulled beef brisket is ideal inside tacos, bread rolls and warm wraps with coleslaw and barbecue sauce or simply place on top of baked potato or even add to a salad.


  • Over a medium heat add the cumin seeds, mustard seeds, peppercorns and coriander seeds to a heavy bottomed frying pan and toast for a couple of minutes. Keep a close eye on them to make sure they don't burn!

  • When the seeds have cooled down, add them to a pestle and mortar and crush to form a powder. Add the smoked paprika, cayenne pepper and sugar and mix together.

  • Score the beef using a sharp knife and rub the spice mix all over the joint. Using kitchen string, roll the joint up and tie securely in several places. Make sure the joint is covered with cling film before placing in the fridge overnight.

  • The next day, remove the cling film and preheat the oven to 160C/325F/Gas 3. Put the brisket on a wire rack inside a roasting tray. Once you've poured the beef stock around the outside, cover the entire tray with foil.

  • Cook in the oven for four to six hours. Check every now and then that the liquid has not evaporated. If this is the case, add some water.

  • Leave to rest in the foil for half an hour. When ready, the beef should be soft and tender.

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