Go Back
Delicious Beef Brisket in a bun.
Print

Brisket Buns

This is one of my best ever recipes if you can call it a recipe. It is Simple with a capital S. It never ever disapoints! The only note of caution is to make sure you buy a thick piece, the thinner pieces tend to be too fatty. (See pic in instructions)
Course Main Course
Cuisine Universal
Prep Time 5 minutes
Cook Time 9 hours
Total Time 9 hours 5 minutes
Servings 8 people
Calories 157kcal

Ingredients

  • 1.5 kgs brisket
  • 1 heaped tbsp cornflour mixed in 3 tbsps cold water
  • 8 soft buns

Instructions

  • 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

Nutrition

Calories: 157kcal | Protein: 20g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 83mg | Potassium: 330mg | Calcium: 5mg | Iron: 2.1mg