Low and Slow Shredded Beef Brisket Low and Slow Shredded Beef Brisket

Low and Slow Shredded Beef Brisket

This tender beef brisket is slow cooked with a combination of chipotle paste, stock, chopped tomatoes, honey and whiskey.  Shred and serve in soft rolls with caramelised sweet onions. Great for a barbecue gathering.

prep time
15 mins

cook time
3 hours 30 minutes

6 people


  • 900g/2lb lean brisket joint (unrolled)
  • 30ml/2tbsp rapeseed or olive oil
  • Salt and freshly milled black pepper
  • 15ml/1tbsp chipotle paste (available at larger supermarkets)
  • 200ml/7fl oz good, hot beef stock
  • 1 x 400g chopped tomatoes with herbs
  • 30ml/2tbsp runny honey
  • 45ml/3tbsp Bourbon whiskey, optional
  • For the Sweet Onions
  • :2 red onions, peeled and sliced
  • 30ml/2tbsp water
  • 30ml/2tbsp good balsamic vinegar
  • 15ml/1tbsp caster sugar
  • Bread rolls, to serve


  1. Preheat the oven to Gas mark 2, 150°C, 300°F.
  2. Heat half the oil in a large non-stick frying pan.
  3. Place the joint on a chopping board and season all over with salt and pepper. Brown the joint on all sides and transfer to a large flame/ovenproof dish with a lid.
  4. Add the chipotle paste, stock, tomatoes, honey and Bourbon (if used).  Cover, transfer to the oven and cook for 3-3½hours until the beef is tender.
  5. Meanwhile, prepare the sweet onions; put the onions in a small pan with the water and sweat the onions under a moderate heat for 10 minutes, stirring occasionally.  Add the vinegar and sugar.  Continue to cook the onions for a further 10-15 minutes until the soft and syrupy.
  6. Transfer the beef to a clean chopping board, reserving the sauce and `pull’ apart by securing with a fork and shredding the meat with a second fork.
  7. Pile the shredded brisket in rolls of your choice, spoon over the sauce and serve with the onions.


The brisket can be reheated in a pan on the hob or on the barbecue.