Pulled Beef Brisket
This pulled beef brisket is a favourite in our house, particularly when cooking for a crowd. We enjoy it in tacos, added to Buddha bowls, or simply served with roast veg. Ten minutes of prep time is all you need, then it’s set and forget.
In This Article
How to make pulled beef brisket
STEP ONE
Preheat your oven to 160°C (~325° F).
Heat a large heavy-based saucepan (make sure it has a lid!) over a medium-high heat and add the olive oil. I used my 28 inch Le Creuset pot for this, which is perfect.
STEP TWO
Season the brisket with salt and pepper, then when the pan is hot enough, brown the meat on all sides finishing with the fat side up. It takes roughly 2-3 minutes per side.
STEP THREE
Switch off the heat and spread the mustard over the top of one side of the brisket. Lay the rosemary sprig on top then add a little more salt and pepper.
STEP FOUR
Pour the apple cider vinegar and 2 cups of the broth into the pot around the sides of the meat. It should come roughly half way up the side of the brisket so pour slowly as you may need a little less or perhaps more depending on the shape and size of your meat and the size of the pot.
STEP FIVE
Put the lid on your pot and place it into the oven to cook for 3 hours. Check there is still sufficient liquid in there at the 2 hours mark. If not add an additional half cup. The meat shouldn’t be swimming in broth when it’s done, but you want a little left to toss the meat to makes it extra juicy when serving.
STEP SIX
Once cooked remove from the oven, shred with two forks and toss through the juices left in the pan. Serve in a Buddha bowl, tacos or even with some roast veg or salad.
For those who like it extra saucy… This brisket goes perfectly with my chimichurri sauce. Or for something a little different, try it with some kimchi mayo.
A few extra things to note:
- I’ve said this recipe serves 12 but as always that’s going to depend on appetites. We load up on the veggies and have less meat so if you do the opposite it may serve 8-10.
- If your brisket has a heap of fat on it, you may want to cut some off. This is personal preference of course but I find if not trimmed, it’s far too oily for my tastes.
- If there is any brisket left over and you haven’t trimmed a lot of the fat off – it will need to be warmed up again before eating. This is because the fat solidifies around the shredded meat and needs to be softened.
That’s it! Now go forth and enjoy this simple, delicious meal.
Other beef dishes
Pulled beef brisket
Ingredients
- 1 kg grass-fed beef brisket (2.2 pounds). See tip in post above – you may like to trim some of the fat off.
- 1 Tbsp* olive oil
- 3 Tbsp dijon mustard
- 2 Tbsp apple cider vinegar
- 2.5 cups chicken or beef stock (You may need more or less of this depending on the size of your pot. The aim is to have stock coming halfway up the side of the brisket)
- 1 large sprig rosemary
- Salt and pepper
Instructions
- Preheat oven to 160°C (325°F). Heat a large heavy-based saucepan (make sure it has a lid!) over a medium-high heat and add the olive oil. I used my 28 inch Le Creuset pot for this, which is perfect.
- Season the brisket with salt and pepper, then when the pan is hot enough, brown the meat on all sides finishing with the fat side up.
- Switch off the heat and spread the mustard over the top (fatty side) of the brisket. Lay the rosemary sprig on top then add a little more salt and pepper
- Pour the apple cider vinegar and 2 cups of the broth into the pot around the sides of the meat. It should come roughly half way up the side of the brisket so pour slowly as you may need a little less or perhaps more depending on the shape and size of your meat and the size of the pot.
- Put the lid on your pot and place it into the oven to cook for 3 hours. At about the 2 hour mark check there is sufficient liquid left in the pot. If not add an additional half cup. You don't want the meat swimming in broth when it's finished cooking but having a little left to toss the meat in makes it extra juicy.
- Once cooked remove from the oven, shred with two forks and toss through the juices left in the pan. Serve in a Buddha bowls, tacos or with some roast veg.
This recipe is a game changer, thank you for sharing it! We frequently get a small brisket from our meat share and I dread it because the recipes I’ve tried always come out dry. In looking for brisket taco recipes, everything has 25 ingredients and take forever to make. I came across this one and we had the BEST shredded brisket tacos last night. It is so versatile I actually can’t wait to make it again. No modifications, followed the recipe exactly. Five stars!
That’s wonderful to hear Lauren. I love a set and forget recipe. This will work perfectly with a boneless lamb shoulder too if you ever want to change it up.
The recipe looks so easy to make. I love pulled beef brisket. It’s a versatile dish that can be served in so many ways.
It really is! Thanks, Rika.
Yummy! This looks so delicious and so tasty! Can’t wait to give this a try.! My family is going to love this recipe!
Thanks, Beth. I hope you enjoy it!
I am always looking for some ideas for taco night, and this pulled beef brisket looks delicious. Add it to some corn tortillas, onions, cilantro, and some lime… and then maybe use the leftovers the next day in a buddha bowl. I really like all of the variations for this.
Yes! All so perfect. Thanks so much Lily.
Thanks for sharing this simple yet so delicious beef brisket recipe. I will be making this for dinner soon.
Thanks, Kushingalu – I hope you enjoy it!
So simple and easy! Perfect for prepping lunches or an easy dinner!
Thanks, Michelle – and yes it is! I love how little prep time is needed with this recipe.