This Beef Brisket in Buns is one of my favourite recipes of all time and that is a fact. It is all about pulled Brisket, almost effortless and off the delicious scale. It is a meal of many, many talents. I serve it in buns with chips/wedges and coleslaw for a Saturday night casual tea for a crowd, a mobile mini Sunday Lunch in the caravan and a Sunday night tea when we have been out all day.
This Beef Brisket recipe is about as beefy as you can get and super versatile. My family go absolutely bonkers for it and I mean bonkers. It creates the same enthusiasm as Ice Cream. That’s how flipping good it is.
I love to feed a crowd with it much as my Easy Ham and Cheese Sliders. Children and teens seem to not be able to get enough of it. Always asking for more as the gravy dribbles down their chins. My kind of catering.
Beef Brisket Buns Recipe.
This next Brisket recipe is sort of something I have done before on my blog but it deserves another interpretation. Brisket recipes are indeed close to my heart. This is pulled beef, shredded if you like.
I do this recipe for Brisket Buns loads for situations when I need to feed a group of people effortlessly but deliciously. It is simply SENSATIONAL.
It is a Roast Beef taste explosion. The amazing added bonus to this is that it is so make ahead you might as well put your feet up right now.I make it up to several days in advance and just reheat it covered in wet baking paper and silver foil in the oven at 180 C, or even easier, the slow cooker, until hot to trot and shove it in the buns.
The gravy keeps it succulent and I challenge anyone to keep their hands to themselves on the way to the table…..
I serve the Brisket Buns with wedges or chips if I’m providing a meal. I don’t say it lightly when I say it is incredible. Give it a go and it will quite simply blow your socks off!
This photo is of a really good piece of brisket. You really want as much meat as possible. You want the chunkiest piece you can get. The narrower end tends to be fattier. Make sure you get the thicker end.
I simply roast the meat covered for 9 hours or overnight, putting it in the oven last thing at night and getting it out first thing. I also do this a lot in the slow cooker for 9 hours on Low. Whatever is easier for you.
I do start it off in a very hot oven 220 C/425F/Gas Mark 7 for 20 minutes or so until it browns (sears) on the outside. I also do this when I put it in the slow cooker for 9 hours on low.
Of course a smaller piece of meat will not take as long.
I have cooked it for 6 hours on high and it was still good but not quite as tender and it did not produce as much gravy.
If it is a tender piece to begin with then the cooking time can be less. I have cooked brisket before that is soft enough to shred in 6 hours on Low.
You can just feel if it is tender by squeezing it. Of course this relies on experience and that only comes with cooking this 10 times or so but the difference between the pieces of brisket from the get go and how tender they are can be marked.
It doesn’t ever hurt to overcook it as long as it is well covered and your heat is low. The piece of brisket does shrink in size through the long cooking and fat melting, making the fabulous flavour infuse throughout.
Plus your kitchen will smell amazing. I love getting up in the morning after I have put this in the night before and walking downstairs. I get a wonderful waft on the very first stair. I feel accomplished before the day has even begun.
This recipe usually produces lots of meat juices too with which to make the best gravy ever and to allow it to stay moist if reheating.
I simply tip the juices into a saucepan and thicken with cornflour. I pour this back over the shredded brisket to keep it moist.
Piled high with a couple of spoonfuls of gravy in a Bun brings delight to all.
- Slow Cooker if using
- Silver Foil
- Baking Paper if reheating
- Roasting Tray
IF YOU LIKE THIS RECIPE THEN YOU MAY LIKE THESE
- 1.5 kgs brisket
- 1 heaped tbsp cornflour mixed in 3 tbsps cold water
- 8 soft buns
Pre-heat the oven to 220 C/425 F/Gas Mark 7. Put the brisket in the oven naked in a roasting tin. Roast for 20 minutes before removing, turning down the oven to 110 C and leaving the oven door open for 30 seconds or so until the temperature drops. I then cover the tray and brisket completely with silver foil. Roast for 9 hours or until super soft when you insert a fork. I quite often leave it cooking overnight. I put it in just before I go to bed and then out first thing.
If using the slow cooker after the initial browning in the oven simply put in the slow cooker and cook on low for 9 hours or until soft enough to shred.
I remove the beef and set aside covered in foil for at least 30 minutes. I tip the meat juices into a saucepan and bring to the boil. I mix the 1 tbsp cornflour with 3 tbsps of cold water and add to the juices whilst whisking. Simmer then gently for a few mins. Repeat if it does not thicken enough. If there isn't enough gravy then add some good beef stock. Set aside.
Using two forks shred the beef in the roasting tray and then pour the gravy back over and ensure that all the meat gets a good coating. if it is cool enough to handle I sometimes use my hands to pull it into shreds.
I cover it well if I am not serving it immediately and can often keep in the fridge for several days. You simply just reheat it covered with foil in the oven. I use baking paper crushed up in your hand and dunked under the tap. It makes it go soft and easy to use. I tuck that on top of all the meat in a snug fit before covering the tray with silver foil. I reheat it at 180 C for about fifteen mins.
Apply to Face and let the gravy drip off your chin
Do let me know how you got on in the comments below. I love a good old hairy chin wag.