Pulled Beef Brisket

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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.

Pulled beef brisket tacoPin

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.

Pulled beef brisket browningPin

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.

Brisket going into the ovenPin

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.

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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.

Beef brisket tacosPin

Other beef dishes

Pulled beef brisket tacoPin

Pulled beef brisket

A delicious set and forget meal that only takes 10 minutes prep time!
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Course: Main Course
Cuisine: American
Keyword: Beef, Dairy free, Gluten free
Prep Time: 10 minutes
Cook Time: 3 hours
Servings: 12 people
Calories: 165kcal

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.

Notes

Note: If you find the meat is not coming apart easily after 3 hours, it’s not done! Just pop it back for another half hour and check again. Repeat until the meat shreds easily.
* I use an Australian Tablespoon measure which is 20ml. To adjust the recipe to suit the 15ml Tablespoon used in most other countries use 1 Tbsp + 1 tsp. 

Nutrition

Serving: 85g | Calories: 165kcal | Carbohydrates: 2g | Protein: 19g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 194mg | Potassium: 345mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 2mg

10 Comments

  1. 5 stars
    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.

  2. 5 stars
    Yummy! This looks so delicious and so tasty! Can’t wait to give this a try.! My family is going to love this recipe!

  3. 5 stars
    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.

  4. 5 stars
    Thanks for sharing this simple yet so delicious beef brisket recipe. I will be making this for dinner soon.

5 from 5 votes

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