Go Back
+ servings
Print
Delicious Beef Brisket in a bun.

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
Keyword brisket buns
Prep Time 5 minutes
Cook Time 9 hours
Total Time 9 hours 5 minutes
Servings 8 people
Calories 157 kcal

Ingredients

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

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Apply to Face and let the gravy drip off your chin

Nutrition Facts
Brisket Buns
Amount Per Serving
Calories 157 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 62mg21%
Sodium 83mg4%
Potassium 330mg9%
Protein 20g40%
Calcium 5mg1%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.