These slow-cooked, sticky beef brisket baps are ideal for serving this #BritishBeefWeek. Comforting and full of flavour, they’re quick to assemble – ideal for relaxed evening dining or entertaining.
Gently braise and slow-cook beef brisket until tender then shred and coat in a smoky BBQ sauce. Serve in bread rolls with gherkins and pickled pink onions.

Ready in: 4 – 8 hours

Serves: 6 – 8

Ingredients

1 – 1.5kg beef brisket
2 tbsp oil
1 large onion, sliced
3 garlic cloves, crushed
250ml beef stock
4-5 tbsp BBQ sauce
1 tbsp Worcestershire sauce
1 tbsp brown sugar
1 tsp smoke paprika
Salt and pepper, to season

To serve
Becketts’s Bakery bread rolls
Becketts’ Deli coleslaw
Gherkins or pickled pink onions

Method

1. Generously season the brisket with salt, pepper and smoked paprika.

2. Heat the oil in a large casserole dish and sear the brisket on all sides until nicely browned. Remove from the dish and set aside.

3. Using the same dish, soften the onions for 5-7 minutes then add the garlic and cook for another minute.

4. Return the brisket to the dish. Pour in the beef stock, Worcestershire sauce, brown sugar and 3 tbsp BBQ sauce. Place the lid on the casserole dish and cook in the oven at 150C for 3-4 hours. If using a slow cooker, transfer the onions and garlic to the slow cooker dish along with the beef and liquids then cover and cook on low for 6-8 hours. The meat should be tender and pull apart easily.

5. Once cooked, remove the brisket from the pan. Shred with two forks then return to the sauce. Stir in the remaining BBQ sauce for a sticky, rich finish.

6. Generously fill bread rolls and top with gherkins and sliced pickled onion for a crunchy finish. Alternatively, add a side of Becketts’ Deli homemade coleslaw.