Succulent, slow-cooked Welsh beef brisket

Winter recipe with

Pulled meats are very much on-trend and are really simple to cook. They use the cheaper cuts of meat that lend themselves to slow cooking, making them meltingly soft.


1.5kg Welsh beef brisket

For the dry rub:

  • 2tbsp coarse ground black pepper
  • 1tbsp brown sugar
  • 1tbsp onion powder
  • 2tsp mustard powder
  • 2tsp garlic powder
  • 2tsp chilli powder
  • 1tsp paprika
  • 1tsp cayenne powder
  • 1tsp salt


  • Oil
  • 450ml beef stock or beer


To make the rub combine all the dry ingredients together. Brush the surface of the brisket with a little oil and then using your hands rub the dry ingredients all over the meat. Leave to marinate in the fridge for at least 1 hour – overnight would be even better.

Pre heat oven to 160°C, Gas mark 4.

To cook, heat up a little oil in a large frying pan and fry the meat sealing all edges and fry until browned.

Transfer to a roasting tin lined with foil or baking parchment, gently add stock or beer around the meat, cover and cook in oven for approx. 2 hours per 450g/1 lb meat until the meat is very tender. (You can cook in slow cooker on low for approx. 8 hours).

Remove from the oven and allow to rest for 30 minutes before carving against the grain or shredding.

Serve in baguettes with gherkins and fried onions.

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