Beef brisket gets the American barbecue treatment without the need for a barbecue. Slow cooked until tender, the brisket is drenched in a smokey sauce and grilled until sticky and charred.
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Yields:
6 serving(s)
Prep Time:
15 mins
Cook Time:
3 hrs 20 mins
Total Time:
3 hrs 35 mins
Cal/Serv:
486
Ingredients
For the beef brisket
1
.2kg beef brisket
1Tbsp.
dried oregano
1Tbsp.
onion granules
2tsp.
garlic granules
2tsp.
smoked paprika
1tsp.
English mustard powder
1/4tsp.
cayenne pepper
3Tbsp.
olive oil
3
red onions, sliced
800ml
beef of chicken stock
For the sauce
1Tbsp.
oil
200g
tomato ketchup
4Tbsp.
black treacle
1Tbsp.
runny honey
3Tbsp.
balsamic vinegar
1/2Tbsp.
smoked paprika
1tsp.
English mustard powder
Directions
Step 1Cut beef into 8-10cm chunks and place in a
bowl. Mix oregano, onion granules, garlic granules,
paprika, mustard powder
and cayenne and scatter
over the meat, tossing
the chunks in the dry
rub until well coated.
Cover and chill for
2-4hr, or overnight.
Step 2Preheat oven to 160°C
(140°C fan) mark 3. Heat
the oil in a large casserole
(that has a lid) over
medium heat and brown
meat, in batches, for
3-4min, turning
until browned all over.
Remove to a plate. Add
onions to the pan and fry
gently for 6-8min until
softened, then return the
beef to the pan, followed
by the stock. Bring to a
simmer, then cover and
transfer to oven for 3hr.
Step 3Meanwhile, make the
barbecue sauce. Put all
the ingredients in a small
pan and heat, stirring,
until combined. Bring
to a simmer and bubble
gently for about 5min. Remove from the heat
and season well.
Step 4When the meat
is cooked, remove the
large pieces to a shallow
ovenproof dish and lightly
break apart with two
forks. You don’t want
to shred it completely;
leave it fairly chunky.
Add the onions from the
pan and pour over a ladle
of the cooking liquid.
Step 5Preheat grill to high,
then drizzle the barbecue
sauce over the beef,
gently stirring to coat the
meat. Grill for 3-4min,
until the surface of
the meat starts to
char slightly. Serve.
GH TIP:
Serve with mac and cheese and braised leeks or collard greens for a southern American menu!
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
Sarah is Good Housekeeping's Kitchen and Homes Director, looking after all things food and homes for the brand. Sarah started her career in journalism, then retrained as a chef 15 years ago following a lifelong dream to work in food. Since retraining, she has worked as a private chef, assisted on tv commercials, created recipes for some of the country's leading brands and became the go-to birthday and wedding cake baker in her friends and family network. In 2025, she was shortlisted for Cookery Writer of the Year by the Guild of Food Writers
