Slow Cooked BBQ Beef Brisket Sandwich

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Prepare these in advance and serve quickly to a hungry bunch!


10 minutes


3 hours



Oven Temp


1 tablespoon olive oil
800g Northern Ireland Farm Quality Assured Brisket joint
2 shallots, finely chopped
2 large garlic cloves, crushed
1 teaspoon chilli flakes
400g tinned tomatoes
125ml apple cider vinegar
100mls honey
1 tablespoon English mustard

To Serve
1 bag of frozen oven chips or wedges
8 crusty rolls
4 tablespoons mayonnaise
200g cherry tomatoes, roughly chopped
4 tablespoons pickled red cabbage
120g sweetcorn
8 cooked streaky bacon rashers, roughly chopped
A handful baby salad leaves
Place the beef onto a chopping board, remove all string and flatten out. Heat olive oil in a large shallow casserole and seal the beef on both sides. Add shallots to the casserole and fry for a few minutes until golden. In a large jug, mix the remaining ingredients together. Pour over the beef and bring to a boil. Place the lid onto the casserole and set into a hot oven for 3 hours. Remove the casserole from the oven and lift the beef to a plate, cover with foil and keep warm. Set the casserole over a high heat and bring the sauce to a boil. Reduce to a thick sauce and season if necessary. Use two forks to shred the beef and return to the casserole. Mix into the sauce.

To Serve 
Preheat an oven to 180oC / (Fan 160oC) / Gas mark 4. Cook the oven chips or wedges as per packet instructions. Cut the rolls in half, spread with mayonnaise and fill with tomatoes, red cabbage, sweetcorn, bacon bits and salad leaves. Top with shredded beef and BBQ sauce before serving with oven chips.