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Firecracker Beef Brisket

Discover a fiery kick with this pulled beef brisket recipe. Perfect for the whole family, and served in a delicious firecracker sauce. Serve with your choice of baked jacket potatoes or in warm wraps for an enjoyable meal.


Serves 8


Total Time: 7 hours

Prep Time: 30 minutes

Ingredients

3 kg rolled beef brisket

3tbsp oil

2 red onions, chopped

1 tbsp sweet smoked paprika

1 tbsp English mustard powder

2 tsp ground cinnamon

1 tsp chilli flakes

1½ tbsp treacle

50ml red wine vinegar, plus 2 tbsp

50g soft light brown sugar, plus 2 tbsp

3 garlic cloves, crushed

4 bay leaves

3 red chillies, pierced a few times with a small sharp knife

500ml carton passata

2 tbsp Worcestershire sauce



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METHOD:

  1. Heat 1 tbsp oil in a large roasting tin or casserole dish that can be put on the hob.
  2. Season your brisket and sear until nicely browned on all sides. Leave to rest on a plate or board. Add another tbsp oil to your dish and sweat your onions for 8-10 minutes, or until soft.
  3. Whilst your onions cook, in a small bowl mix together the paprika, mustard powder, cinnamon, chilli flakes, treacle, 2 tbsp red wine vinegar, 2 tbsp sugar and the remaining tbsp oil. Brush over the brisket, saving 2 tbsp for later.
  4. Heat your oven to 150℃, gas mark 2, or 130℃ fan oven.
  5. To your softened onions, add the garlic, bay leaves, and chillies, and stir for 2 minutes before stirring in the passata, Worcestershire sauce, and the remaining vinegar and sugar. Add marinated brisket on top. Cover your dish with either a lid or foil and bake for 6-7 hours, turning occasionally.
  6. Once your meat is tender uncover the dish, and stir the sauce around the brisket. Brush on your remaining marinade.
  7. Increase your oven temperature to 200℃, gas mark 6, or 180℃ fan oven. Cook for a further 20 minutes until dark and sticky. Remove from the oven and leave to rest for 15 minutes.
  8. Skim any fat from the surface of the sauce and slice or shred the meat using two forks, discard any butcher’s string, bay leaves and chillies. Stir through the sauce and serve with your choice of wraps or potatoes. Enjoy!

Tip: Brisket is a tough cut of meat that needs to be cooked low and slow for deliciously tender meat. Try cooking it in your slow cooker to save time.

Discover: The secret to melt-in-the-mouth brisket is the perfect Beef Brisket Joint.