Melt-in-your-mouth, fork-tender pulled beef is guaranteed to impress

  • Prep Time: 10 mins
  • Cook Time: 4 – 6 hours – hands-off
  • Serves: 4 – 6
  • Difficulty: easy
  • Ideal for: BBQ, crowd-pleaser

Easy to prep before hands-off, slow-cooking works its magic.

Perfect for a delicious, saucy burger.

Slow-cooked pulled beef brisket

Brisket is such a great cut.

As it’s perfect for slow-cooking.

I have done a number of brilliant recipes with slow-cooked brisket.

Some of my favourites are brisket sliders, Bloody Mary brisket, smoked brisket.

Slow-cooked pulled beef does require time and patience though.

Which I am yet to master.

However, I’m enjoying trying.

Pulled beef brisket in BBQ sauce

Brisket is fairly cheap, and holds flavours well.

Which is my favourite because it’s pretty much hands-off cooking.

You can smoke it in the BBQ to get some lovely smoky flavours as well if you like.

Or as I have this time, I simply slow-cooked it in an oven with a homemade BBQ sauce.

And served it with (frozen) fries (yes, I cheated!).

And coleslaw or I just did a quick pickled onion to help cut through the richness.

This is up there as one of the best burgers (maybe even better than the Kiwiburger)

Slow-cooked pulled beef brisket

Recipe: BBC Good Food

For more brisket recipes, visit here.

Slow-cooked pulled beef brisket

Course Main Course
Keyword beef burgers, burgers, pulled beef brisket, pulled beef brisket burgers
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 4 people
Cost ££


  • 2 tbsp sunflower oil
  • 1 kg brisket beef
  • 2 onions, chopped
  • 4 garlic cloves, minced
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tsp chilli powder
  • 1 tbsp mustard powder
  • 30 g light brown sugar
  • 100 g tomato sauce
  • 500 ml beef stock
  • burger buns


  • Heat the oven to 150C/130C fan/ gas 2.
    Heat the oil in a casserole dish over a medium heat.
    Season the beef and sear until browned all over, approx for 10-15 mins, then place on a plate.
    Add a little more oil and the onions to the pan, and cook until soft, then add the garlic and cook for a minute more, before adding in the spices and mustard powder to make a paste.

  • Stir in the sugar, and bubble for a few minutes before adding the ketchup and stock.
    Stir well and bring to a simmer then return the beef to the pan and spoon over the sauce.
    Cover the pan tightly with foil, then the lid, and transfer to the oven for 4 – 6 hrs (check it at 4 hrs but it can take longer to get the beef to shred).

  • Once the brisket is fork-tender, leave to cook for a little bit then using two forks, shred the beef into the sauce and mix well together.
  • Serve in the casserole dish and let everyone build their own burger.